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UNITED STATES OF AMERICA. 



MODERN 

AMERICAN DRINKS 

How to Mix and Serve All Kinds of 
Cups and Drinks 

GEORGE J. KAPPELER 

A good drink at the proper time 
Has a welcome in every clime 




THE MERRIAM COMPANY 
67 Fifth Avenue 



Copyright, 1895, 

BY 

GEORGE J. KAPPELER. 



PREFACE. 



The recipes contained in this book are for the 
proper mixing of all kinds of drinks, such as 
Absinthes, Cocktails, Cups, Crustas, Cobblers, 
Coolers, Egg-Noggs, Fixes, Fizzes, Flips, Juleps, 
Lemonades, Punches, Pousse Cafe, Frozen Bever- 
ages, etc., etc. The formulas are simple, practical 
and easy to follow, and are especially intended for 
use in first-class Hotels, Clubs, Buffets, and Bar- 
rooms, where, if adopted and concocted according 
to directions given, they will be entirely satisfac- 
tory to the caterer and pleasing to the consumer, 
the latter of whom will immediately notice a 
marked improvement in his favorite beverage. 



CONTENTS. 



PAGE 

Absinthe 19 

Absinthe, California Style 19 

Absinthe Cocktail 28 

Absinthe, Dripped 20 

Absinthe Frappe, No. 1 64 

Absinthe Frappe, No. 2 64 

Absinthe, Italian Style 20 

Absinthe, Swiss Style 20 

Alderman ' s Nip 77 

. Ale Cup 48 

Ale Flip 61 

Ale Sangaree 99 

Amaranth Cocktail . . 29 

Ammonia and Seltzer 20 

Ammonia, Soda, and Seltzer 21 

Appetizer 21 

Apple Brandy Cocktail 29 

Apple Brandy Fix 56 

Apple Brandy Punch • 80 

Apple Brandy Sour 103 

Apple Toddy, Hot 68 

Archbishop 21 

Armour Cocktail 29 

A rrack 21 

Arrack Punch, Cold 81 

Arrack Punch, Hot 68 



6 CONTENTS. 

PAGE 

Badminton Cup 48 

Balaklava Cup 48 

Baltimore Egg-Nogg 54 

Barley Water 21 

Beef Tea, Hot 69 

Beef Tea, Frappe , 106 

Bicarbonate of Soda 22 

Bishop 22 

Black Stripe 22 

Black Stripe, Hot 69 

Blue Blazer 22 

Boating-Club Punch 81 

Boland Punch, Hot 81 

Bonanza Punch 81 

Bosom -Caresser 23 

Boston Egg-Nogg 54 

Bottled Cocktail, Brandy 29 

Bottled Cocktail, Holland Gin 29 

Bottled Cocktail, Tom Gin 30 

Bottled Cocktail, Manhattan 30 

Bottled Cocktail, Martini 30 

Bottled Cocktail, Vermouth 30 

Bottled Cocktail, Whiskey 30 

Bracer 23 

Brain-Duster 23 

Brandy Champarelle 23 

Brandy and Ginger Ale 23 

Brandy and Gum 23 

Brandy and Soda 23 

Brandy and Sugar 23 

Brandy Cocktail, Fancy 33 

Brandy Cocktail, Old Fashion 33 

Brandy Cocktail, Plain 33 

Brandy Cobbler 26 

Brandy Collins 44 



CONTENTS. 7 

PAGE 

Brandy Crusta 47 

Brandy Daisy 53 

Brandy Float 63 

Brandy Fix 57 

Brandy Flip , 61 

Brandy Fizz 57 

Brandy Frappe 65 

Brandy Julep 73 

Brandy Punch 82 

Brandy Punch, Frappe 64 

Brandy Punch, Hot 69 

Brandy Punch, Strained 82 

Brandy Rickey 97 

Brandy Sangaree 99 

Brandy Sca.ffa 100 

Brandy Sling, Cold 101 

Brandy Sling, Hot 69 

Brandy Smash, No. 1 102 

Brandy Smash, No. 2 102 

Brandy Sour 103 

Brandy Toddy, Hot 69 

Brandy Toddy, Cold 106 

Brandy Toddy, Soft 107 

Brandy Milk Punch 82 

Brandy, Burned 24 

Brandy and Peach, Burned 24 

Brant Cocktail 33 

Brunswick Cooler 45 

Burgundy Cup, Red 49 

Burgundy Cup, White 49 

Cafe Parfait 78 

Calasaya Cocktail 34 

California Brandy Cobbler 26 

California Sherry Cobbler 26 

California Wine Cobbler 26 



8 CONTENTS. 

PAGE 

Canadian Cocktail 34 

Canadian Club Punch 82 

Canadian Rickey 97 

Catawba Cobbler . 27 

Catawba Cooler 45 

Century Club Punch 83 

Country Cocktail 30 

Champagne Cobbler 27 

Champagne Cocktail 34 

Champagne Cup, No. 1 49 

Champagne Cup, No. 2 49 

Champagne Julep 73 

Champagne Punch 83 

Champagne Punch, Fancy 83 

Champagne Sour 104 

Cherry Brandy 25 

Chocolate Cocktail. , 34 

Chocolate Punch 84 

Cider Cocktail 34 

Cider Cup 50 

Cider Egg-Nog 54 

Cider Fizz 58 

Cider Nectar 78 

Cider Punch 84 

Cider Punch, Hot 70 

Cincinnati 25 

Clam Cocktail .' 35 

Clam -Juice Cocktail 35 

Claret Cobbler 27 

Claret Cooler 45 

Claret Cup 50 

Claret Cup, English Style 51 

Claret Cup, per glass 50 

Claret Cup, a L' Anglais 51 

Claret Punch 84 



\ 



CONTENTS. 9 

PAGE 

Claret and Seltzer 51 

Club Punch 84 

Coffee Cocktail 31 

Coffee Frappe 65 

Columbia Skin 101 

Cooper 48 

Cosmopolitan Punch 85 

Curagoa Float 64 

Curagoa Punch 85 

Cupid 48 

Continental Sour 104 

Cordial Frappe 65 

Domino Punch 85 

Double-Barrel Cocktail 31 

Dundorado Cocktail 31 

Egg Flip 61 

Electric Current Fizz 58 

Egg-Nogg, Plain '. 55 

Egg Phosphate 56 

Egg Shake 56 

Egg Sour 56 

Eye-Opener 55 

Fedora Punch 65 

Fish House Punch 86 

Floster 63 

Ford Cocktail 31 

French Cafe Royal 66 

George Cocktail 32 

Ginger Ale Cooler 45 

Ginger Ale Daisy 53 

Gin and Pine 67 

Gin and Tansy 67 

Gin and Wormwood 67 

Gin Cocktail, Holland 32 

Gin Cocktail, Old Fashion 32 



10 CONTENTS. 

PAGE 

Gin Cocktail, Plymouth 35 

Gin Cocktail, Schiedam 35 

Gin Cocktail, Tom 35 

Gin Cocktail, Tom, Old Fashioned 35 

Gin Grusta 47 

Gin Daisy 53 

Gin Fix 57 

Gin Fizz, Plain 58 

Gin Flip 62 

Gin Julep 73 

Gin Milk Punch 86 

Gin Puff 86 

Gin Punch 86 

Gin Punch, Hot 70 

Gin Rickey 97 

Gin Sangaree 99 

Gin Sling, Cold, 101 

Gin Sling, Hot 70 

Gin Smash, On Ice 103 

Gin Smash, Strained 102 

Gin Sour 104 

Gin, Spiced, Hot 70 

Gin Tea Punch 86 

Gin Toddy, Cold 107 

Gin Toddy, Soft 107 

Glee Club Punch 87 

Glasgow Flip 62 

Golden Flip 62 

Golden Fizz 58 

Golden Slipper 67 

Grenadine Cocktail 36 

Grenadine Lemonade 67 

Gum Syrup 106 

Half and Half, American Style 68 

Half and Half, English Style 68 



CONTENTS. 11 

PAGE 

Hancock Punch : 87 

Hari-Kari 68 

Harvard Cocktail 36 

Heidsieck Cup 51 

Hiram Cocktail 36 

Holland House Cocktail 32 

Horse's Neck 68 

Horsford Punch 87 

Imperial Punch 88 

India Cup (per glass) 52 

Inimitable Cocktail 36 

Irish Cocktail, No. 1 36 

Irish Cocktail, No. 2 37 

Irish Punch 88 

Irish Punch, Hot 70 

Irish Sling, Hot . 70 

Italian Wine Lemonade 77 

Jamaica Rum Cocktail 37 

Jamaica Rum Fl ip 62 

Jamaica Rum Punch 88 

Jamaica Rum Punch, Hot 71 

Jamaica Rum, Hot, Spiced 71 

Jamaica Rum Sling, Hot 71 

Japanese Punch 88 

Jersey Cocktail 37 

Jersey Sour 104 

John Collins 44 

Kentucky Flip, Hot 71 

Kentucky Toddy 107 

Kirsch Punch, Fancy 88 

Kirschwasser Punch. 88 

Knickerbein 74 

Knickerbocker 74 

Knickerbocker Punch 88 

Lalla Rookh 74 



12 



CONTENTS. 



PAGE 

Lemonade, Angostura 75 

Lemonade, Claret 25 

Lemonade, Egg 75 

Lemonade, Hot 71 

Lemonade, Lime 77 

Lemonade, Phosphate 76 

Lemonade, Plain 76 

Lemonade, Rhine "Wine 76 

Lemonade, Seltzer 76 

Lemonade, Soda 76 

Lemonade, Tea 77 

Lemon Squash 75 

Lemon Syrup 75 

Liberal Cocktail 37 

Lime Gin Fizz 58 

Lincoln Club Cooler 46 

Lincoln Club Cup 52 

Long-Range Cocktail 37 

Locomotive, Hot 71 

Manhattan Cocktail 38 y 

Manhattan Cocktail, Dry 38 

Manhattan Cocktail, Extra Dry 38 

Manhattan Punch 89 

Martini Cocktail 38 

Marmora Cup 52 

Medford Rum Cocktail 39 

Medford Rum Punch 90 

Medford Rum Smash 103 

Medford Rum Sour 104 

Metropole Cocktail 39 

Metropolitan Cocktail 39 

Mikado Punch 90 

Milk Punch 90 

Milk Punch, Hot 72 

Mint Julep, Southern Style 74 



CONTENTS. 13 

PAGE 

Mississippi Punch 90 

Mountain Cocktail 39 

Morning Glory Fizz 59 

Mulled Ale, English Style. 55 

Mulled Claret 25 » 

Mulled Claret and Egg 25 

National Punch 91 

Negus, Port Wine 78 

Negus, Sherry Wine 78 

New Orleans Fizz 59 

New Orleans, Pousse Cafe 79 

Orangeade 78 

Orange Punch 91 

Orgeat Punch 91 

Oyster Cocktail 39 

Peach and Honey 80 

Peach Blow 80 

Peach Punch 80 

Pepsin Cocktail 40 

Pick Me Up 80 

Pistache Fizz 59 

Poland Punch , 92 

Port Wine Cobbler 27 

Port Wine Flip 62 

Port Wine Punch 92 

Port Wine Sangaree 99 

Pousse Cafe, American 79 

Pousse Cafe, French 79 

Pousse Cafe, Jersey Lily 76 

Pousse 1' Amour 80 

Princeton Cocktail 40 

Presidential Punch 92 

Racquet Club Cocktail 40 

Ramsay Cooler 46 

Raspberry Cream Frappe 66 



14 CONTENTS. 

PAGE 

Raspberry Syrup 106 

Raspberry Vinegar 109 

Rebb. Davis Punch 92 

Remmsen Cooler 46 

Renwick Cooler 46 

Reviver 97 

Rhine Wine Cobbler . 27 

Rhine Wine Punch 93 , 

Rhine Wine and Seltzer 98 

Riding Club Cocktail 40 

Robinson Cocktail 41 

Rocky Mountain Cooler 46 

Rock and Rye 98 

Roman Punch 93 

Royal Cup 52 

Royal Fizz 59 

Ruby Punch 93 

Rum Daisy. 53 

Rum Flip 63 

Rum and Gum ■ - 98 

Rum and Sugar 98 

Russian Punch . . 93 

Russian Tea Punch 94 

Sam Ward 91 

Saratoga Cocktail 41 

Sauterne Cobbler 28 

Sauterne Cup 53 

Sauterne Fizz 60 

Sauterne Punch 94 

Schickler 100 

Scotch Whiskey and Soda 100 

Scotch Whiskey Rickey 98 

Scotch Whiskey Skin 101 

Scotch Whiskey Sling 102 

Scotch Whiskey, Hot 72 



CONTENTS. 15 

PAGE 

Scotch Whiskey Punch, Cold 94 

Scotch Whiskey Punch, Hot 72 

Shandy Gaff 100 

Sherry Cobbler, No. 1 28 

Sherry Cobbler, No. 2 28 

Sherry and Bitters 100 

Sherry and Egg 101 

Sherry Egg- Nogg . 55 

Sherry Egg-Nogg, Fancy 55 

Sherry Flip 63 

Sherry Punch 94 

Sherry Sangaree 99 

Siberian Punch 95 

Silver Fizz 60 

Smith Cocktail 41 

Snowball 103 

Soda Cocktail 41 

Soda Fizz 60 

Southern Cooler 46 

Southern Toddy 107 

Split Turkay 105 

Star Cocktail 41 

St. Charles Punch 95 

St. Croix Crusta 49 

St. Croix Fix 57 

St. Croix Fizz 60 

St. Croix Rum Punch 95 

St. Croix Sour 104 

Steinway Punch 95 

Stone Fence 105 

Stone Wall 105 

Syllabub 105 

Tam o' Shanter 105 

Tailor's Fizz 61 

Tip-Top Punch 96 



16 CONTENTS. 

PAGE 

Tom Collins 45 

Tom and Jerry Mixture 108 

Tom and Jerry (how to serve) 108 

Tom and Jerry, Cold 108 

Turf Cocktail 42 

Union Cocktail 42 

Vanilla Punch 96 

Velvet 108 

Vermouth and Bitters 109 

Vermouth Cocktail 42 

Vermouth Cocktail, Dry 42 

Vermouth Cocktail, Fancy 42 

Vermouth Cocktail, French 43 

Vermouth Frappe, French 66 

Vermouth Frappe, Italian 66 

Vermouth Rickey 98 

Violet Fizz 61 

Wassail Bowl 109 

West Indian Punch 96 

Widow's Kiss 110 

Whiskey Cobbler 28 

Whiskey Cocktail 43 

Whiskey Cocktail, Fancy 43 

Whiskey Cocktail, Old Fashion 43 

Whiskey Crusta 47 

Whiskey Daisy 54 

Whiskey Fix 57 

Whiskey Fizz 61 

Whiskey Flip 63 

Whiskey Julep 74 

Whiskey Rickey 99 

Whiskey Skin 101 

Whiskey Sling, Cold 102 

Whiskey Sling, Hot 72 

Whiskey Smash 103 



CONTENTS. 17 

PAGE 

Whiskey Sour 104 

Whiskey Toddy (Cold) 108 

Whiskey Punch, Plain 96 

Whiskey Punch, Hot 73 

Whiskey Punch, Frappe 66 

Whiskey Punch, Strained 97 

White Lion 77 

White Plush 103 

Wilson Cocktail 43 

Yale Cocktail 44 

Yale Punch 97 

Yankee Flip 63 

York Cocktail 44 

FROZEN BEVERAGES. 

Blackberry Sherbet , 119 

Bonanza Punch 113 

Cherry Sherbet 119 

Cafe Royal, Frappe 120 

Currant Sherbet, No. 1 119 

Currant Sherbet, No. 2 ,120 

Egg-Nogg, Frappe 114 

Grape Sherbet 114 

Kirsch Punch 114 

Lemon Ice Ill 

Lemon Sherbet 114 

Lemon Ginger Sherbet 115 

Macedoine, No. 1 117 

Macedoine, No. 2 117 

Macedoine, No. 3 117 

Macedoine, No. 4 117 

Orange Ice 112 

Orange Sherbet, No. 1 117 

Orapge Sherbet, No. 2 118 

2 



18 



CONTENTS. 



PAGE 

Pineapple Ice 112 

Pineapple Sherbet 118 

Pomegranate Sherbet. 115 

Punch a la Vatican 116 

Easpberry Water Ice 113 

Raspberry Sherbet 116 

Roman Punch 118 

Russian Punch 119 

Shaddock Sherbet 110 

Strawberry Sherbet 117 

Strawberry Water Ice 112 

Tea Punch, Frappe 114 

Water Ice 113 



MODERN AMERICAN DRINKS. 



Absinthe. 

Absinthe is composed of the tops and leaves of 
the herb artemisia absinthium, or wormwood, 
which contains a volatile oil, absinthol, and a yel- 
low, crystalline, resinous compound, called absin- 
th in, which is the bitter principle. The alcohol 
with which this is mixed holds these volatile oils 
in solution. 

The free use of absinthe is injurious. Never 
serve it in any kind of drink unless called for by 
the customer. 

California Style Absinthe. 

A mixing-glass* half full fine ice, one jigger 
absinthe. Shake until very cold, strain into thin 
bar-glass, fill with siphon seltzer or carbonic. 

* By a mixing-glass is meant a large soda-glass, holding 
twelve ounces ; it is handier and gives better satisfaction 
than a goblet. A jigger is a measure used for measuring 
liquors when mixing drinks ; it holds two ounces. A pony 
holds half a jigger. 



20 



MODERN AMERICAN DRINKS. 



Dripped Absinthe. 

(Use Absinthe Drip-glass.) 

Pour one pony of absinthe into the bottom glass, 
fill the upper (drip) glass full of ice-water. When 
two-thirds of the water has dripped into the ab- 
sinthe it is ready to be drunk. A few drops of 
anisette will improve this drink. 

Absinthe, Italian Style. 

Put into a thin eight-ounce glass containing a 
few lumps of clear ice one pony of absinthe, two 
dashes maraschino, four dashes anisette. Slowly 
fill the glass with ice-water, stir well with long bar- 
spoon. Serve. 

Absinthe, Swiss Style. 

Fill a mixing-glass half-full of fine ice, pour into 
it one pony of absinthe, one pony of water, one 
dash of gum-syrup. Shake with shaker until very 
cold, strain into champagne-tumbler, fill up with 
siphon seltzer. 

Ammonia and Seltzer. 

This is a good remedy for the relief of the 
depression following alcoholic excesses. Dose: 
Twenty drops of spirit, ammon. aromat. in a 
medium-sized glass of seltzer or plain water. 



MODERN AMERICAN DRINKS. 



21 



Ammonia, Soda, and Seltzer. 

Same as ammonia and seltzer, mixing a small 
bar-spoonful of bicarbonate of soda in the drink 
before imbibing. 

Archbishop. 

Dissolve in a mixing-glass one-half tablespoonful 
fine sugar in a little water, the juice of quarter of 
a lemon, fill glass half-full fine ice, add one jigger 
port wine, two dashes Jamaica rum. Shake well. 
Serve in long thin punch-glass on ice with straws. 
Trim with fruit in season. 

Arrack. 

Arrack is made from the juice obtained from the 
cocoanut-tree. There is another kind made from 
rice. That which is imported from Japan is con- 
sidered the best. 

Appetizer. 

A mixing-glass half-full fine ice; add three 
dashes absinthe, three dashes pepsin bitters, one 
jigger French vermouth. Shake well, strain, and 
serve. 

Barley Water. 

One tablespoonful pearl barley to two quarts 
water. Put on fire and boil two minutes; strain 



22 



MODERN AMERICAN DRINKS. 



through cheesecloth. This makes an excellent 
drink if made into lemonade. 

Bicarbonate of Soda. 

One small bar-spoonful of bicarbonate of soda 
in a medium-sized glassful of plain water or 
seltzer (this is an excellent stomach-settler). 

Black Stripe. 

One teaspoonful molasses, one small lump ice, 
one jigger Jamaica, Medford, or St. Croix rum. 
Mix well in small bar-glass. Serve. 

Bishop. 

A long thin punch-glass half-full fine ice, the 
juice of quarter of a lemon, the juice of half an 
orange, one dash Jamaica rum, two jiggers Bur- 
gundy, one tablespoonful fine sugar. Mix well, 
fill the glass with seltzer, ornament with fruit. 
Serve straws. 

Blue Blazer. 

One lump of sugar dissolved with a little hot 
water in a mug; add one jigger of Scotch whis- 
key. Ignite this mixture. Take another mug and 
pour from one to the other several times, giving 
it the appearance of a streak of blue fire. Serve in 
hoVdrink glass. Add a piece twisted lemon-peel 
and a little grated nutmeg. 



MODERN AMERICAN DRINKS. 



23 



Bosom Caresser. 

Fill a mixing-glass one-third full of fine ice; 
add a teaspoonful raspberry syrup, one fresh egg, 
one jigger brandy; fill with milk, shake well, and 
strain. 

Bracer. 

One pony brandy, one-half pony yellow char- 
treuse, one-half pony maraschino, five drops 
absinthe, the yolk of one egg whipped, one table- 
spoonful fine sugar. Mix well with ice, strain, 
and serve in small fancy glasses. 

Brain-Duster. 

A mixing-glass half-full of fine ice, two dashes 
gum syrup, one pony absinthe, one-half pony 
Italian vermouth, one-half pony whiskey. Mix 
well, strain into thin glass, fill with seltzer. 

Brandy and Ginger Ale. 

Place a lump of ice in a long thin punch-glass, 
add one jigger brandy and a cold bottle of im- 
ported ginger ale. 

Brandy Champerelle. 

Fill a sherry-glass one-fourth full maraschino, 
one-fourth full orange curacoa, one-fourth full yel- 
low chartreuse, and one-fourth full brandy. Add 



24 



MODERN AMERICAN DRINKS. 



a few drops of Angostura bitters carefully. Be 
sure to keep the different liqueurs from running 
into one another. 

Brandy and Gum. 

A few dashes gum-syrup in a whiskey-glass, 
one lump ice, a small bar-spoon. Place, with a de- 
canter of brandy, before customer, to help himself. 

Brandy and Soda. 

One lump of ice in long punchglass, one jigger 
brandy, one bottle cold soda. 

Brandy and Sugar. 

One lump of sugar dissolved with a little water 
in a whiskey-glass, one lump ice, a small bar-spoon. 
Place, with a decanter of brandy, before customer. 

Burned Brandy. 

(good in a case of diarrhcea.) 

Put two lumps of cut-loaf sugar in a dish ; add 
one jigger good brandy, and ignite. When suffi- 
ciently burnt, serve in a whiskey-glass. 

Burned Brandy and Peach. 

Prepare same as Burned Brandy. Place two or 
three slices of dried peaches in the glass, pour the 
burned liquid over them, grate a little nutmeg on 
top. Serve. 



MODERN AMERICAN DRINKS. 



25 



Cincinnati. 

A glass half -full of lemon soda ; then fill with 
draught beer. 

Cherry Brandy. 

Ten pounds of ripe wild cherries are freed from 
their pits, the pits are pulverized, and, with the 
cherries and one gallon brandy, placed in a demi- 
john or a covered stone jar for eight weeks. Add 
two pounds refined sugar, filter through filtering- 
paper, bottle ; but use only after it has been bot- 
tled at least six weeks. 

Claret Lemonade. 

Make a plain, sweet lemonade, add a jigger of 
claret before shaking ; decorate with fruit. Serve 
straws. 

Mulled Claret. 

Put in a dish four lumps sugar, two jiggers 
claret, the juice of a quarter of a lemon, a little 
powdered allspice, three cloves, a small stick cin- 
namon. Bring the above to the boiling point, then 
strain into a hot-drink glass, and add a slice of 
lemon. 

Mulled Claret and Egg. 

Prepare same as Mulled Claret, leaving out the 
lump sugar. Boil the mixture one minute. Beat 



♦26 



MODERN AMERICAN DRINKS. 



up the yolk of one egg with a small spoonful of 
fine sugar. Place the beaten egg in a hot-drink 
glass and pour the boiling claret over it, mixing 
well with spoon; grate a little nutmeg on top. 

Brandy Cobbler. 

Fill a thin fizz-glass three-fourths full of fine ice, 
add three dashes gum-syrup, three dashes mara- 
schino, one jigger branny. Mix well. Trim with 
fruit in season. Serve with straws. 

California Brandy Cobbler. 

Prepare same as Brandy Cobbler, using Califor- 
nia brandy. 

California Sherry Cobbler. 

Two tablespoonfuls fine sugar in a mixing-glass 
with a little water, the juice of one orange, two 
jiggers California sherry ; fill the glass with fine 
ice, shake well, put all into a long thin glass, trim 
with fruit. Serve straws. 

California Wine Cobbler. 

Dissolve two tablespoonfuls fine sugar with a 
little water in a mixing-glass. Add the juice of 
one orange, two jiggers California wine; fill the 
glass three-fourths with fine ice, shake well. 
Serve in a long thin glass with straws. Ornament 
with fruit in season. 



MODERN AMERICAN DRINKS. 



27 



Catawba Cobbler. 

One tablespoonful fine sugar, the juice of half a 
lemon, two jiggers of Catawba wine in half a 
glass (mixing) full fine ice; shake well. Trim 
with fruit. Sip with straws. 

Champagne Cobbler. 

Dissolve one lump sugar in a long thin glass 
with a little water, add a piece of lemon-peel, a 
slice of orange, a few lumps ice, then fill with 
champagne; stir. Sip with straws. 

Claret Cobbler. 

One-half tablespoonful fine sugar in a mixing- 
glass three-fourths full of fine ice, two jiggers 
claret; shake well. Trim with fruit. Serve with 
straws in a long thin glass. 

Port Wine Cobbler. 

A thin eight-ounce glassful fine ice, one table- 
spoonful gum-syrup, one jigger port wine. Mix 
well. Ornament with fruit. Serve straws. 

Rhine Wine Cobbler. 

Dissolve one tablespoonful fine sugar with one 
jigger water in a long thin glass. Add two jig- 
gers Rhine wine; fill the glass with fine ice; mix 
well. Trim with fruit. Serve straws. 



28 



MODERN AMERICAN DRINKS. 



Sauterne Cobbler. 

One tablespoonful fine sugar dissolved in a long 
thin glass with a little water ; fill the glass with 
fine ice, add two jiggers sauterne. Mix. Orna- 
ment with fruits in season. Sip with straws. 

Sherry Cobbler No. 1. 

Fill an eight-ounce glass full of fine ice, add one 
teaspoonful gum-syrup, two jiggers sherry. Mix 
well. Trim with fruit. Serve with straws. 

Sherry Cobbler No. 2. 

Half a mixing-glass full fine ice, one tablespoon- 
ful fine sugar, one and a half jigger sherry wine. 
Shake well. Serve in a long thin glass with 
straws. Trim with fruit. 

Whiskey Cobbler. 

Prepare the same as Brandy Cobbler, substitut- 
ing whiskey for brandy. 

Absinthe Cocktail. 

Fill a mixing-glass half -full of fine ice, add one 
dash gum-syrup, one dash Peyschaud or Angostura 
bitters, one pony absinthe, one pony water. Mix 
well. Strain into cocktail glass; add a piece 
twisted lemon -peel. 



MODERN AMERICAN DRINKS. 



20 



Amaranth Cocktail. 

Fine ice in a mixing-glass, two dashes Angos- 
tura bitters, one jigger whiskey. Mix, strain into 
a whiskey-glass, and fill up with seltzer; then take 
a very little fine sugar in a small bar-spoon and stir 
into the cocktail. Drink during effervescence. 

Apple Brandy Cocktail. 

A mixing-glass half-full fine ice, two dashes 
Peyschaud or Angostura bitters, one jigger apple 
brandy. Mix and strain into a cocktail-glass. 
Add a piece of twisted lemon-peel. 

Armour Cocktail. 

Fine ice in mixing-glass, three dashes orange 
bitters, half a jigger sherry, half a jigger Italian 
vermouth. Mix, strain into cocktail-glass. Add 
a piece of orange-peel or a maraschino cherry. 

Bottled Brandy Cocktail. 

Take two-thirds of a quart brandy, one-third 
quart water, one pony Peyschaud or Angostura 
bitters, two ponies gum-syrup. Mix well and 
bottle. 

Bottled Holland Gin Cocktail. 

Prepare same as Bottled Brandy Cocktail, sub- 
stituting Holland gin for brandy. 



30 



MODERN AMERICAN DRINKS. 



Bottled Tom Gin Cocktail. 

Two-thirds of a quart Tom gin, one-third quart 
water, one jigger orange bitters. Mix well and 
bottle. 

Bottled Whiskey Cocktail. 

Prepare same as Brandy Bottled Cocktail, 
using whiskey in place of brandy. 

Bottled Martini Cocktail. 

Take one-third quart Tom gin, one-third quart 
Italian vermouth, one-third quart water. Add 
one jigger orange bitters. Mix well and bottle. 

Bottled Manhattan Cocktail. 

One-third of a quart of whiskey, one-third 
Italian vermouth, one-third water. Add one and 
a half pony Peyschaud or Angostura bitters, one 
pony gum-syrup. Mix well and bottle. 

Bottled Vermouth Cocktail. 

Three-fourths vermouth, one-fourth water, one 
and a half pony bitters. Mix and bottle. If de- 
sired sweet, add gum -syrup to taste. 

Country Cocktail. 

A mixing-glass half-full fine ice, two dashes of 
orange bitters, two dashes Boker bitters, one piece 



MODERN AMERICAN DRINKS. 



31 



lemon-peel, one jigger rye whiskey — no sweeten- 
ing. Mix and strain into a cocktail-glass. 

Coffee Cocktail. 

Fill a mixing-glass half-full fine ice, add two 
dashes Angostura bitters, half a tablespoonful fine 
sugar, one fresh egg, half a jigger port wine, half 
a jigger brandy. Shake well. Strain into a large 
cocktail- glass. Add a piece of twisted lemon-peel. 

Double-Barrel Cocktail. 

Mixing-glass half-full fine ice, two dashes An- 
gostura bitters, two dashes orange bitters, one- 
third jigger French vermouth, one-third jigger 
Italian vermouth, one-third jigger whiskey. Mix 
and strain into cocktail-glass. 

Dundorado Cocktail. 

One-half jigger Tom gin, one-half jigger Italian 
vermouth, a mixing-glass half -full fine ice, two 
dashes calasaya. Mix and strain into cocktail- 
glass. 

Ford Cocktail. 

Three dashes benedictine, three dashes orange 
bitters, half a jigger Tom gin, half a jigger 
French vermouth. Mix in a mixing-glass half- 
full fine ice. Strain into a cocktail-glass. Add a 
piece twisted orange-peel. 



32 



MODERN AMERICAN DRINKS. 



George Cocktail. 

A GOOD APPETIZER. 

Mixing-glass half-full fine ice, three dashes pep- 
sin bitters, one jigger Tom gin. Mix and strain 
into cocktail-glass. Add a piece of twisted lemon- 
peel. 

Holland Gin Cocktail. 

Mixing-glass half-full fine ice, two dashes An- 
gostura bitters or Peyschaud bitters, two dashes 
gum-syrup, one jigger Holland gin. Mix; strain 
into a cocktail-glass. Add a piece of twisted 
lemon-peel or a maraschino cherry. 

Old-Fashioned Holland Gin Cocktail. 

Crush a small lump of sugar in a whiskey-glass 
containing a little water, add a lump of ice, two 
dashes of Angostura bitters, a small piece of lemon 
peel, one jigger Holland gin. Mix with small 
bar-spoon. Serve. 

Holland House Cocktail. 

Mixing-glass half-full fine ice, two dashes 
Peyschaud bitters, one-half pony Eau de Vie 
d'Oranges, one and a half pony old rye whiskey, a 
piece lemon-peel. Mix. Moisten the edge of cock- 
tail-glass with lemon, dip in sugar. Strain the 
cocktail into the prepared glass. 



MODERN AMERICAN DRINKS. 



33 



Brandy Cocktail. 

A mixing-glass half-full fine ice, two dashes 
gum-syrup, two dashes Peyschaud or Angostura 
bitters, one jigger brandy. Mix and strain into 
cocktail-glass. Add a piece twisted lemon-peel or 
a maraschino cherry. 

Fancy Brandy Cocktail. 

Fill a mixing-glass half -full fine ice, add three 
dashes maraschino, two dashes Peyschaud or An- 
gostura bitters, one jigger brandy, one dash orange 
bitters. Mix. Strain into fancy cocktail-glass, 
the rim of which has been moistened with a piece 
of lemon and dipped in powdered sugar, which 
gives it the appearance of being frosted. 

Old-Fashioned Brandy Cocktail. 

Crush a small lump of sugar in a whiskey-glass 
with a very little water, add one lump ice, two 
dashes bitters, a small piece-lemon peel, one jigger 
brandy. Stir with small bar-spoon. Serve. 

Brant Cocktail. 

Mixing-glass half-full fine ice, two dashes An- 
gostura bitters, one-third of a jigger white creme 
de menthe, two-thirds of a jigger brandy. Mix 
well. Strain into cocktail-glass ; twist a piece of 

lemon-peel over the top. 
3 



34 



MODERN AMERICAN DRINKS. 



Calasaya Cocktail. 

Half a jigger calasaya, half a jigger whiskey, 
one small piece lemon-peel, half a mixing-glass 
full fine ice. Mix well and strain into a cocktail- 
glass. 

Canadian Cocktail. 

Prepare same as Whiskey Cocktail, using Cana- 
dian whiskey. 

Champagne Cocktail. 

Put into a long thin glass one lump cut-loaf 
sugar saturated with Peyschaud or Angostura bit- 
ters, add one lump of ice, a small piece of lemon- 
peel; fill the glass three-fourths full cold cham- 
pagne. Stir with spoon and serve. 

Chocolate Cocktail. 

Break a fresh egg into a mixing-glass, half full 
fine ice, add one dash bitters, one jigger port wine, 
one teaspoonful fine sugar. Shake well and strain 
into a cocktail-glass. 

Cider Cocktail. 

Saturate a lump of cut-loaf sugar with Angos- 
tura bitters. Place it, with one lump of ice and a 
small piece of lemon. peel, in a thin cider-glass, 
then fill up with cold cider. Stir with spoon and 
serve. 



MODERN AMERICAN DRINKS. 



35 



Clam Cocktail. 

Put into a large cocktail-glass a half-dozen little- 
neck clams with all their liquor, season with pep- 
per and salt to taste; add two dashes lemon-juice, 
one dash Tobasco sauce, and a very little cayenne 
pepper. 

Clam Juice Cocktail. 

Two jiggers clam juice in a thin bar-glass, 
season same as Clam Cocktail. 

Plymouth Gin Cocktail. 

Mixing-glass half-full fine ice, three dashes 
Peyschaud or orange bitters, one jigger Plymouth 
gin. Mix well, strain into cocktail-glass. Add a 
small piece lemon-peel or a maraschino cherry. 

Schiedam Gin Cocktail. 

Mix same as Holland Gin Cocktail, using Schie- 
dam gin in place of Holland. 

Tom Gin Cocktail. 

Prepare same as Plymouth Gin Cocktail, substi- 
tuting Old Tom gin for Plymouth. 

Old -Fashioned Tom Gin Cocktail. 

Mix same as Holland Gin Old-Fashioned Cock- 
tail, using Old Tom gin in place of Holland. 



36 



MODERN AMERICAN DRINKS. 



Grenadine Cocktail. 

Use Grenadine in place of gum-syrup in any- 
kind of cocktail. 

Harvard Cocktail. 

One dash gum-syrup, three dashes Angostura 
bitters, half-jigger Italian vermouth, half-jigger 
brandy in half a mixing-glass of fine ice. Mix, 
strain into cocktail-glass, fill up with seltzer. 

Hiram Cocktail. 

A mixing-glass half-full fine ice, two dashes 
Peyschaud bitters, one-half jigger Italian ver- 
mouth, one-half jigger Walker Canadian whiskey. 
Mix, strain into cocktail-glass; add a maraschino 
cherry. 

Inimitable Cocktail. 

Dissolve a small lump of sugar with a little 
water in a whiskey-glass, add one lump of ice, 
one dash lemon-juice, two dashes Peyschaud bit- 
ters, one jigger Tom gin. Mix with small bar- 
spoon. Serve. 

Irish Cocktail No. 1. 

Mixing-glass half - full fine ice, three dashes 
orange bitters, two dashes acid phosphate, one- 
half jigger whiskey, one-half jigger Italian ver- 
mouth. Mix well, strain into cocktail-glass. 



MODERN AMERICAN DRINKS. 



37 



Irish Cocktail No. 2. 

Two dashes gum-syrup, three dashes Angostura 
bitters in a mixing-glass with fine ice, one jigger 
Irish whiskey. Mix, strain, and add a piece 
twisted lemon-peel. 

Jamaica Rum Cocktail. 

Mixing-glass half-full fine ice, two dashes gum- 
syrup, two dashes orange bitters, two dashes An- 
gostura bitters, one jigger Jamaica rum. Mix 
and strain into cocktail-glass. Add a small piece 
twisted lemon-peel. 

Jersey Cocktail. 

One-half tablespoonful fine sugar in a thin cider- 
glass, add one lump of ice, two dashes Angostura 
bitters, one piece lemon-peel, fill up with cider. 
Stir well. Drink while effervescent. 

Liberal Cocktail. 

Fill a mixing-glass half-full fine ice, add one 
dash syrup, half a jigger Amer Picon bitters, half 
a jigger whiskey. Mix, strain into cocktail-glass. 
A small piece of lemon peel on top. Serve. 

Long-Range Cocktail. 

Mixing-glass half-full fine ice, two dashes gum- 
syrup, two dashes Peyschaud bitters, one pony 



38 



MODERN AMERICAN DRINKS. 



Italian vermouth, half a pony absinthe, half a 
pony brandy. Mix and strain into cocktail-glass. 
Twist a piece lemon-peel over top. 

Manhattan Cocktail. 

Fill mixing-glass half-full fine ice, add two 
dashes gum-syrup, two dashes Peyschaud or An- 
gostura bitters, one half -jigger Italian vermouth, 
one-half jigger whiske} 7 . Mix, strain into cock- 
tail-glass. Add a piece of lemon-peel or a cherry. 

Manhattan Cocktail, Dry. 

Prepare same as Manhattan Cocktail, leaving out 
syrup and cherry. 

Manhattan Cocktail, Extra Dry. 

Mix same as Manhattan cocktail. Leave out 
syrup and cherry, and use French vermouth in 
place of Italian. 

Martini Cocktail. 

Half a mixing-glass full fine ice, three dashes 
orange bitters, one-half jigger Tom gin, one-half 
jigger Italian vermouth, a piece lemon-peel. Mix, 
strain into cocktail-glass. Add a maraschino 
cherry, if desired by customer. 



MODERN AMERICAN DRINKS. 



39 



Medford Bum Cocktail. 

Prepare same as Brandy Cocktail, using Med- 
ford rum in place of brandy. 



Two dashes gum-syrup, two dashes Peyschaud 
bitters, one dash orange bitters, half a jigger 
brandy, half a jigger French vermouth, a mixing- 
glass half-full fine ice. Mix, strain into cocktail- 
glass, add a maraschino cherry. 



Two lumps of ice in a small wine-glass, add 
three dashes gum-syrup, two dashes Angostura 
bitters, one pony brandy, one pony French ver- 
mouth. Mix, take out the ice, add a small piece 
twisted lemon-peel. 



A cocktail-glass half-full hard cider, one fresh 
egg ; season with pepper and salt. Serve. 



Metropole Cocktail. 



Metropolitan Cocktail. 



Mountain Cocktail. 



Oyster Cocktail. 




A few dashes lemon-juice in a tumbler, add a 
dash of Tobasco sauce, a teaspoonful of vinegar, 
a few dashes tomato catchup, six Blue Point oys- 



40 



MODERN AMERICAN DRINKS. 



ters, with all their liquor; season to taste with 
pepper and salt. Mix and serve with spoon in the 
glass. 

Pepsin Cocktail. 

Fill mixing-glass half-full fine ice, three dashes 
gum-syrup, five dashes pepsin bitters, one jigger 
whiskey. Mix, strain into cocktail-glass, add 
piece twisted lemon-peel. 

Princeton Cocktail. 

A mixing-glass half-full fine ice, three dashes 
orange bitters, one and a half pony Tom gin. 
Mix, strain into cocktail-giass ; add half a pony 
port wine carefully and let it settle in bottom of 
cocktail before serving. 

Racquet Club Cocktail. 

Three dashes orange bitters, half a jigger Tom 
gin, half a jigger French vermouth, in a mixing- 
glass half -full fine ice. Mix, strain into cocktail- 
glass, add piece twisted lemon-peel. 

Riding Club Cocktail. 

Mixing-glass half-full fine ice, one dash Angos- 
tura bitters, a small bar-spoonful Horsford acid 
phosphate, one jigger calasaya. Mix and strain 
into cocktail-glass. 



MODERN AMERICAN DRINKS. 



41 



Robinson Cocktail. 

Mixing-glass half -full fine ice, three dashes 
Peyschaud bitters, one piece lemon-peel, one jigger 
Bourbon whiskey; shake until very cold. Strain 
into cocktail -glass. Never use sweetening in this 
drink. 

Saratoga Cocktail. 

Prepare in the same manner as a Fancy Brandy 
cocktail. Before serving add a squirt of cham- 
pagne. 

Smith Cocktail. 

Pill mixing-glass half-full fine ice, add three 
dashes Angostura bitters, one-half jigger Holland 
gin, one-half jigger French vermouth; shake until 
cold. Strain into cocktail-glass; twist a small 
piece lemon-peel on top. 

Soda Cocktail. 

One teaspoonful fine sugar in a large barglass, 
one lump of ice, three dashes Angostura bitters, 
one piece lemon-peel; add one bottle of plain or 
lemon soda. Mix and drink during effervescence. 

Star Cocktail. 

Fill a mixing-glass half-full fine ice, add two 
dashes gum-syrup, three dashes Peyschaud or An- 
gostura bitters, one-half jigger apple brandy, one- 



42 



MODERN AMERICAN DRINKS. 



half jigger Italian vermouth. Mix, strain into 
cocktail-glass, twist small piece lemon-peel on top. 

Turf Cocktail. 

One dash Angostura bitters, three dashes orange 
bitters, one jigger Tom gin in a mixing-glass half- 
full fine ice. Mix, strain into cocktail-glass; add 
a piece twisted lemon-peel. 

Union Cocktail. 

One lump ice in a whiskey-glass ; add one dash 
Peyschaud bitters, two dashes orange bitters, one 
small piece lemon-peel, one jigger Tom gin. Mix 
with small bar-spoon. Serve. 

Vermouth Cocktail. 

Mixing-glass half -full fine ice, two dashes An- 
gostura or Peyschaud bitters, one jigger Italian 
vermouth. Mix well, strain into cocktail-glass; 
add a piece lemon-peel or cherry. 

Vermouth Cocktail, Dry. 

Prepare same as Vermouth Cocktail, using 
French vermouth in place of Italian ; twist a piece 
lemon-peel over top. Leave out the cherry. 

Fancy Vermouth Cocktail. 

Mix same as Fancy Brandy Cocktail, substitut- 
ing vermouth for brandy. 



MODERN AMERICAN DRINKS. 



43 



French Vermouth Cocktail. 

Three dashes orange bitters in mixing-glass half 
full fine ice; add one jigger French vermouth. 
Mix well, strain into cocktail-glass; add a piece 
twisted lemon-peel on top. 

Whiskey Cocktail. 

Mixing-glass half -full fine ice, two dashes gum- 
syrup, two dashes Angostura or Peyschaud bit- 
ters, one jigger whiskey. Mix, strain into cocktail- 
glass ; add a small piece of twisted lemon-peel or a 
cherry. 

Fancy Whiskey Cocktail. 

Prepare in the same manner as Fancy Brandy 
Cocktail, substituting whiskey for brandy. 

Old -Fashioned Whiskey Cocktail. 

Dissolve a small lump of sugar with a little 
water in a whiskey-glass ; add two dashes Angos- 
tura bitters, a small piece ice, a piece lemon -peel, 
one jigger whiskey. Mix with small bar-spoon 
and serve, leaving spoon in the glass. 

Wilson Cocktail. 

Mix same as Whiskey Cocktail, using Wilson 
whiskey. 



44 



MODERN AMERICAN DRINKS. 



Yale Cocktail. 

Fill a mixing-glass half-full fine ice, three dashes 
orange bitters, one dash Peyschaud bitters, a piece 
lemon-peel, one jigger Tom gin. Mix, strain into 
cocktail-glass; add a squirt of siphon seltzer. 

York Cocktail. 

A mixing-glass half-full fine ice, three dashes 
orange bitters, one-half jigger whiskey, one-half 
jigger vermouth. Mix, strain into cocktail-glass, 
squeeze piece of lemon-peel over the top. Serve. 

Brandy Collins. 

Cut a lemon in half, place it in a mixing-glass, 
add one tablespoonful fine sugar, crush with mud- 
dler so as to extract both the juice of the lemon 
and part of the oil of the rind, fill the glass half 
full of fine ice, add one jigger brandy. Mix well, 
strain into a Collins-glass containing a piece of 
ice, pour in a bottle of plain soda. Stir with a 
long bar-spoon and serve. 

John Collins. 

Prepare same as Brandy Collins, substituting 
Holland gin for brandy. 



MODERN AMERICAN DRINKS. 



45 



Tom Collins. 

Is prepared in the same manner as John Collins, 
using Tom gin in place of Holland gin. 

Catawba Cooler. 

Pare a lemon so as to leave the rind in one 
spiral-shaped piece. Place a piece of ice inside 
the rind, put both into a long Collins-glass, add 
one and a half jigger Catawba wine and a cold 
bottle of plain soda. Stir and serve. 

Brunswick Cooler. 

The juice of one lemon, the rind of a lemon, 
same as for Catawba Cooler, half a tablespoonful 
fine sugar in a long glass. Mix, add a bottle of 
imported ginger ale. Stir and serve. 

Claret Cooler. 

Prepare same as Catawba Cooler, using claret in 
place of catawba. 

Ginger Ale Cooler. 



Is prepared in the same manner as Brunswick 
Cooler, but you can use domestic ginger ale if you 
wish. 



46 



MODERN AMERICAN DRINKS. 



Lincoln Club Cooler. 

Take a long thin Collins-glass, put into it one 
lump of ice, one pony St. Croix rum, fill up with 
a cold bottle imported ginger ale. Serve. 

Ramsay Cooler. 

Prepare in the same manner as Catawba Cooler, 
using one jigger of Scotch whiskey in place of 
Catawba wine. 

Remmsen Cooler. 

Mix and serve same as Ramsay Cooler, substi- 
tuting Old Tom gin for Scotch whiskey. 

Renwick Cooler. 

The peel of a lemon, same as for Ramsay Cooler, 
one piece of ice, put into a Collins-glass ; add one 
jigger whiskey and one bottle of imported ginger 
ale. Stir and serve. 

Rocky Mountain Cooler. 

Beat up one egg with one tablespoonful fine 
sugar and the juice of half a lemon, fill up with 
cider; stir well. Serve in a long thin glass. 
Grate nutmeg on top. 

Southern Cooler. 

The rind of a whole lemon, a piece of ice in a 
Collins-glass; add half a jigger Jamaica rum, half 



MODERN AMERICAN DRINKS. 



47 



a jigger Bourbon whiskey, one teaspoon ful fine 
sugar, one bottle cold plain soda. Stir with long 
barspoon. Drink during effervescence. 

Brandy Crusta. 

Fill a mixing-glass half full of fine ice; add 
three dashes of gum-syrup, two dashes mara- 
schino, the juice of a quarter of a lemon, two 
dashes Peyschaud or Angostura bitters, and one 
jigger brandy ; mix. Take a lemon the size of a 
fancy sauterne or claret glass; peel the rind 
from three-fourths of it all in one piece; fit it into 
the glass; moisten the edge of the glass with a 
piece of lemon, and dip it into fine sugar, which 
gives it a frosted appearance. Strain your mix- 
ture into this glass, trim with fruit, and serve. 

Gin Crusta. 

Prepare same as Brandy Crusta, substituting 
gin for brandy. 

St. Croix Crusta. 

Mix and serve same as Brandy Crusta, using 
St. Croix rum in place of brandy. 

Whiskey Crusta. 

Is prepared in the same manner as Brandy 
Crusta, substituting the desired kind of whiskey 
for brandy. 



48 



MODERN AMERICAN DRINKS. 



Cooper. 

London porter and Dublin stout mixed, half of 
each. 

Ale Cup. 

In a glass pitcher put the juice of half a lemon, 
one jigger of brandy, one heaping tablespoonful of 
fine sugar, one quart old ale ; mix. When serving, 
grate a little nutmeg on top of each glass. 

Badminton Cup. 

Put a few lumps of ice into a glass pitcher, add 
two jiggers of sherry wine, one jigger maraschino, 
one tablespoonful fine sugar, one bottle claret, one 
slice of cucumber-rind, a few sprigs of borage, and 
a cold bottle of plain soda. Mix well and serve. 

Balaklava Cup. 

Cut the peel from a lemon in one long piece, put 
it with a few lumps of ice in a glass pitcher, add 
one tablespoonful fine sugar, the juice of the 
lemon, a slice of cucumber-rind, one pint claret; 
mix well, add a pint of cold champagne, and serve. 

Cupid. 

A mixing-glass half- full fine ice, one jigger 
sherry, one fresh egg, a little cayenne pepper. 
Shake well, strain, and serve. 



MODERN AMERICAN DRINKS. 



49 



Burgundy Cup (Red). 

Mix one tablespoonful fine sugar with a little 
water in a glass pitcher, add the juice of half a 
lemon, one pony brandy, one pony orange curagoa, 
a few lumps of ice, two slices lemon, two slices 
orange, one slice cucumber-peel, one pint red Bur- 
gundy, one bottle of cold plain soda ; mix. Place 
a few sprigs of mint on top. 

Burgundy Cup (White). 

Mix in the same manner as Bed Burgundy, sub- 
stituting white Burgundy for red, and white cura- 
goa for orange. 

Champagne Cup No. 1. 

Put into a glass pitcher two or three lumps of 
clear ice, the juice of half a lemou, one-half table- 
spoonful fine sugar, one pony maraschino, one 
pony white curagoa, one pony pale brandy, a few 
slices of orange, two slices of lemon, one slice 
cucumber-rind; pour in one quart of cold cham- 
pagne, one bottle of cold plain soda; mix. Top 
off with a few sprigs of fresh mint. 

Champagne Cup No. 2. 

Three lumps of ice in a glass pitcher, add one 
tablespoonful fine sugar, one pony maraschino or 
white curagoa, one pony pale brandy, one lemon 



50 



MODERN AMERICAN DRINKS. 



sliced, one orange sliced, one slice cucumber-peel, 
pour in one pint claret, one quart iced champagne, 
one bottle cold plain soda. Mix and add a few 
sprigs fresh mint. 

Cider Cup. 

Put into a glass pitcher one tablespoonful fine 
sugar, a little water — dissolve; add the juice of 
half a lemon, a few lumps of clear ice, half a pony 
white curagoa, half a pony brandy, one pint cider, 
one bottle plain soda, two slices of lemon, two of 
orange, one of cucumber-rind, a few lumps of clear 
ice; mix until cold. Add a few sprigs of fresh 
mint on top, stems down. 

Claret Cup. 

A heaping tablespoonful fine sugar, dissolve 
with a little water in a glass pitcher containing a 
few lumps of clear ice; add the juice of half a 
lemon, one pony brandy, half a pony maraschino, 
half a pony orange curagoa, half an orange sliced, 
two slices of lemon, one slice cucumber-rind, one 
pint claret, one cold bottle plain soda ; mix. Finish 
with a few sprigs of mint on top, stems down. 

Claret Cup (per glass). 

Dissolve in a long thin bar~glass*one teaspoon - 
ful fine sugar, three dashes lemon-juice and two 
dashes orange curagoa in a little water; add one 



MODERN AMERICAN DRINKS. 



51 



lump of ice, two jiggers claret, one slice orange, 
one small piece of cucumber-rind. Mix and fill 
glass with seltzer. 

Claret Cup a l'Anglaise. 

This is a modification of the English claret cup, 
and shares the general fashionable rage for all 
things a l'Anglaise. Take twelve ounces of fine 
sugar, the zest of a lemon, two oranges without 
their seeds, pour upon this two bottles of claret 
and two bottles plain soda; add the small end of a 
cucumber not peeled (if you have borage add a lit- 
tle). Pour this mixture into a large bowl upon 
chopped ice. Serve when cold. 

Claret Cup (English Style). 

Put into a punch-bowl one large piece of clear 
ice, one tablespoonful fine sugar, one lemon sliced 
thin, one slice cucumber-rind, one pony curagoa, 
one jigger sherry, one pint claret; add a little bor- 
age, a few strawberries, and one bottle plain soda. 
Stir until cold and serve. 

Claret and Seltzer. 

A long thin bar-glass half-full claret, then fill 
with cold seltzer. 

Heidsieck Cup. 

Mix same as Champagne Cup, using Heidsieck 
champagne. 



52 



MODERN AMERICAN DRINKS. 



India Cup (per glass). 

One tablespoonful fine sugar, a little water, one 
slice lemon, two jiggers claret, one dash curagoa, 
two dashes Madeira ; mix well in thin punch-glass, 
add a slice cucumber, fill the glass with cold 
seltzer. 

Lincoln Club Cup. 

Put into a glass pitcher a few lumps of ice, one 
tablespoonful fine sugar, one jigger brandy, one 
jigger pale sherry, one jigger sauterne or rhine- 
wine, one lemon sliced, half an orange sliced, a 
few slices pineapple, one piece cucumber-rind, one 
iced bottle champagne, one bottle plain soda; mix. 
Serve cold. 

Marmora Cup. 

Three lumps of clear ice in a glass pitcher, the 
juice of half a lemon, one jigger orgeat syrup, half 
a pony brandy, half a pony maraschino, half a 
pony Jamaica rum, one tablespoonful fine sugar; 
add one iced bottle champagne, one bottle cold 
plain soda. Mix well, ornament with fruit in 
season, put a few sprigs fresh mint on top. 

Royal Cup. 

Dissolve two tablespoonfuls fine sugar with a 
little water in a punch-bowl, add the juice of one 
orange, the juice of half a lemon, one jigger 



MODERN AMERICAN DRINKS. 



53 



brandy, one pony curagoa, one pony maraschino, 
a few slices of pineapple, orange and lemon ; pour 
on this one bottle of claret, then add three or four 
good-sized lumps of clear ice; mix well, and when 
cold add one bottle of plain soda and one bottle of 
iced champagne. Mix and serve. 

Sauterne Cup. 

Prepare same as Champagne Cup, substituting 
sauterne for champagne. 

Brandy Daisy. 

A mixing-glass half-full fine ice, three dashes 
gum-syrup, the juice of half a lemon, three dashes 
orange cordial, one jigger brandy; shake well, 
strain into fizz-glass, fill with siphon seltzer or 
apollinaris. 

Gin Daisy. 

Is prepared in the same manner as Brandy 
Daisy, using gin in place of brandy. 

Ginger Ale Daisy. 

Prepare same as Brandy Daisy, but strain into 
a long thin punch-glass and fill up with imported 
ginger ale in place of seltzer or apollinaris. 

Rum Daisy. 

Prepare same as Brandy Daisy, using rum in 
place of brandy. 



54 



MODERN AMERICAN DRINKS. 



Whiskey Daisy. 

Prepare same as Brandy Daisy, using whiskey 
in place of brandy. 

Baltimore Egg-Nogg. 

The yolk of a fresh egg in a large mixing-glass, 
half a tablespoonful powdered sugar, a little grated 
nutmeg and cinnamon; beat until thoroughly 
mixed, add a few lumps of ice, one pony Madeira 
wine, half a ponj T old brandy, half a pony Jamaica 
rum, fill the glass with milk, shake well, strain 
into long thin punch-glass, a little grated nutmeg 
on top. 

Boston Egg-Nogg. 

A mixing-glass one-fourth full fine ice, one 
tablespoonful fine sugar, one egg, one-third jigger 
brandy, one-third jigger Jamaica rum, one-third 
Madeira wine ; fill the glass with milk, shake well, 
strain into long thin punch-glass, a little grated 
nutmeg on top. 

Cider Egg-Nogg. 

One tablespoonful fine sugar, one egg in mix- 
ing-glass half-full fine ice ; fill with cider ; mix well, 
strain into long punch-glass, a little grated nutmeg 
on top. This drink is also known as General Har- 
rison Egg-Nogg. 



MODERN AMERICAN DRINKS. 



55 



Plain Egg-Nogg. 

One fresh egg, one tablespoonful fine sugar, half 
a jigger brandy, half a jigger St. Croix rum, in a 
mixing-glass one-fourth full of fine ice ; fill with 
milk, shake well, strain into long thin glass, grate 
nutmeg on top. 

Sherry Egg-Nogg. 

A mixing-glass one-fourth full fine ice, one fresh 
egg, one jigger sherry, half a tablespoonful fine 
sugar; fill up with milk, shake thoroughly, strain 
into a long thin glass, grate nutmeg on top. 

Sherry Egg-Nogg (Fancy). 

Prepare in the same manner as Sherry Egg- 
Nogg, but add a pony of brandy before shaking. 

Eye-Opener. 

A mixing-glass half -full fine ice, half a table- 
spoonful fine sugar, juice of half a lime, one egg, 
one jigger old whiskey. Shake well, strain into a 
long thin bar-glass, fill with siphon vichy. Serve. 

Mulled Ale (English Style). 

For each glass take the yolk of one egg, half a 
tablespoonful fine sugar, and one tablespoonful 
cream or milk; beat until quite smooth. Heat 



56 



MODERN AMERICAN DRINKS. 



your ale until quite hot, but not boiling; mix in 
the above preparation, stir well, and grate a little 
nutmeg on top. 

Egg Phosphate. 

A fresh egg in a mixing-glass half-full fine ice, 
add half a tablespoonful fine sugar and one tea- 
spoonful of acid phosphate. Shake well, strain 
into a thin glass, fill up with siphon seltzer or 
vichy. 

Egg-Shake. 

One egg, one tablespoonful fine sugar in a mix- 
ing-glass half- full fine ice, fill with milk. Shake 
well and strain. 

Egg Sour. 

A mixing-glass half-full fine ice, the juice of 
half a lemon, one egg, one jigger of whiskey, half 
tablespoonful fine sugar. Shake well, strain into 
fancy glass. Serve. 

Apple Brandy Fix. 

A mixing-glass half-full fine ice, one tablespoon- 
ful fine sugar dissolved in a little water, half a 
pony curagoa, one jigger apple brandy. Mix, 
serve in long thin glass with straws, trim with 
fruit; add a squirt of seltzer before serving. 



MODERN AMERICAN DRINKS. 



57 



Brandy Fix. 

Prepare in the same manner as Apple Brandy 
Fix, substituting plain brandy for apple brandy. 

Gin Fix. 

One small spoonful fine sugar, one squirt of 
seltzer, half a pony pineapple syrup, one jigger gin 
in a long thin glass. Fill with fine ice, mix with 
spoon, trim with fruit. Serve with straws. 

St. Croix Fix. 

In a long thin glass, one tablespoonful fine 
sugar, half a pony pineapple syrup, three dashes 
lemon -juice, enough water to dissolve the above; 
add one jigger St. Croix rum. Fill glass with fine 
ice, mix, trim with fruit. Serve with straws. 

Whiskey Fix. 

Dissolve one tablespoonful sugar with a little 
water in a long thin glass, add five dashes pine- 
apple syrup, the juice of a quarter of a lemon, one 
jigger whiskey. Fill the glass full of fine ice, mix 
well with spoon, trim with fruit. Serve in a long 
thin glass with straws. 

Brandy Fizz. 

A mixing-glass half full fine ice, the juice of 
half a lemon, half a tablespoonful fine sugar, one 



58 



MODERN AMERICAN DRINKS. 



jigger brandy; shake well, strain into fizz -glass, fill 
with siphon seltzer. Serve. 

Cider Fizz. 

A thin fizz-glass two-thirds full cider; add the 
juice of quarter of a lemon, a long bar-spoonful fine 
sugar. Stir and drink during effervescence. 

Gin Fizz. 

Prepare in the same manner as Brandy Fizz, 
substituting gin for brandy. 

Electric Current Fizz. 

Make a silver fizz ; save the yolk of the egg and 
serve it in the half-shell, with a little pepper, salt, 
and vinegar, with the fizz. 

Golden Fizz. 

The juice of half a lemon, half a tablespoonful 
fine sugar, the yolk of one egg, one jigger Tom 
gin; shake well in a mixing-glass with fine ice, 
strain into a fizz-glass, fill with siphon seltzer or 
carbonic. Drink while effervescent. 

Lime Gin Fizz. 

Prepare in the same manner as a Plain Gin 
Fizz, using lime-juice in place of lemon. 



MODERN AMERICAN DRINKS. 



59 



Morning Glory Fizz. 

Fill a mixing-glass half -full fine ice; add the 
juice of half a lemon, half a tablespoonful fine 
sugar, the white of an egg, one jigger Scotch 
whiskey, two dashes absinthe; shake thoroughly, 
strain into a fizz-glass, fill with siphon seltzer. 
Serve. 

New Orleans Fizz. 

Half a tablespoonful fine sugar, the juice of half 
a small lemon, one jigger Tom gin; shake in a 
mixing-glass half -full fine ice, then add half a jig- 
ger milk or cream, shake again, strain into a fizz- 
glass, and fill with siphon seltzer or carbonic. 

Pistache Fizz. 

A mixing-glass one-fourth full fine ice, the juice 
of half a lemon, one-half tablespoonful fine sugar, 
one jigger Tom gin, one jigger full prepared pis- 
tache cream ; shake well, strain into fizz-glass, fill 
with seltzer. 

Royal Fizz. 

Prepare same as Plain Gin Fizz, adding both 
the white and the yolk of a fresh egg before shak- 
ing; strain into fizz-glass and fill with siphon 
seltzer. 



60 MODERN AMERICAN DRINKS. 



Sauterne Fizz. 

One teaspoonf ul fine sugar in a long fizz-glass ; 
add three dashes lemon-juice, one and a half jig- 
ger sauterne. Mix well and fill the glass with 
seltzer. 

Silver Fizz. 

A mixing-glass half-full fine ice, the juice of 
half a lemon, half a tablespoonful fine sugar, the 
white of one egg, one jigger Tom gin; shake well, 
strain into a fizz-glass, fill with siphon seltzer. 
Drink while effervescent. 

Soda Fizz. 

Mix the juice of one lemon with one tablespoon- 
ful fine sugar in a fizzglass, fill three-fourths full 
seltzer; add a small bar-spoonful bicarbonate of 
soda. Stir and drink during effervescence. This 
drink is a good stomach settler. 

St. Croix Fizz. 

A mixing-glass half-full fine ice, the juice of 
half a lemon, half a tablespoonful fine sugar, 
the white of an egg, one jigger St. Croix rum, 
shake well, strain into fizz-glass, fill with siphon 
seltzer. 



MODERN AMERICAN DRINKS. 61 

Tailor's Fizz. 

One lump of ice in a fizz-glass ; add one jigger 
Scotch whiskey, fill the glass with siphon carbonic 
or vichy. 

Violet Fizz. 

Prepare in the same manner as a Silver Fizz, 
adding a tablespoonful raspberry vinegar before 
shaking. 

Whiskey Fizz. 

Prepare in the same manner as Brandy Fizz, sub- 
stituting whiskey for brandy. 

Ale Flip. 

Beat up one egg with half a tablespoonful fine 
sugar, then fill the glass with ale ; mix well with 
the egg and sugar. Grate nutmeg on top and 
serve. 

Brandy Flip. 

A mixing-glass half-full fine ice, one tablespoon- 
ful fine sugar, one fresh egg, one jigger brandy ; 
shake well, strain into thin glass. Grate nutmeg 
on top. 

Egg Flip. 

One fresh egg, one tablespoonful fine sugar, one 
jigger sherry in a mixing-glass half-full fine ice; 



62 



MODERN AMERICAN DRINKS. 



shake well, strain into thin glass, grate nutmeg 
on top. 

Gin Flip. 

Prepare in the same manner as Egg Flip, sub- 
stituting Tom gin for sherry. 

Glasgow Flip. 

Beat up a fresh egg with one tablespoonful fine 
sugar and the juice of one lemon. Put this prepara- 
tion in a long thin glass, add a lump of ice, fill up 
with a cold bottle of imported ginger ale; mix 
well. Serve. 

Golden Flip. 

One pony maraschino, one pony yellow char- 
treuse, half a tablespoonful fine sugar, one egg; 
shake well in a mixing-glass half-full fine ice, strain 
into a fancy bar-glass, grate a little nutmeg on top. 

Jamaica Rum Flip. 

Fill a mixing-glass half -full fine ice, add half a 
tablespoonful fine sugar, one egg, one jigger Ja- 
maica rum; shake well, strain into a fancy bar- 
glass. Serve with a little grated nutmeg on top. 

Port Wine Flip. 

Prepare in the same manner as Jamaica Rum 
Flip, substituting port wine for rum. 



MODERN AMERICAN DRINKS. 



63 



Rum Flip. 

Prepare same as Sherry Flip, using the kind of 
rum desired by the customer in place of sherry. 

Sherry Flip. 

Break a fresh egg into a mixing-glass; add one 
tablespoonful fine sugar, fill the glass half-full of 
fine ice, add one and a half jigger of sherry ; shake 
well, strain into a fancy bar-glass. Serve with a 
little grated nutmeg on top. 

Whiskey Flip. 

Prepare in the same manner as Sherry Flip, sub- 
stituting whiskey for sherry. 

Yankee Flip. 

Prepare in the same manner as Sherry Flip, 
using one jigger apple brandy in place of sherry. 

Floster. 

Place a few lumps of ice in a glass pitcher, add 
half a tablespoonful fine sugar, two jiggers sherry, 
one jigger noyau, a few slices of lemon and orange, 
one bottle plain soda ; mix. Put a few sprigs fresh 
mint on top. 

Brandy Float. 

Fill a pony-glass with brandy, put a thin whis- 
key-glass over it, rim down ; reverse the glasses, 



64 MODERN AMERICAN DRINKS. 



holding them tightly together, so as to keep the 
brandy in the pony glass, then fill the whiskey- 
glass half -full seltzer and draw out the pony glass 
carefully so as to leave the brandy floating on top 
of seltzer. 

Curacoa Float. 

Fill a pony-glass half -full maraschino, then fill 
with orange curagoa, be careful to keep the two 
cordials in separate layers. 

Absinthe Frappe, No. 1. 

Take two mixing-glasses and fill them full of 
fine ice, pour into one of them one pony absinthe, 
one pony water, add two dashes anisette. Turn the 
other mixing-glass full of fine ice on top of first 
glass, then reverse the glasses, so as to allow the 
liquid to flow from one glass to the other. Repeat 
this until the liquid is very cold, then strain into a 
fancy bar-glass and add a squirt of seltzer. 

Absinthe Frappe, No. 2. 

A mixing-glass half -full fine ice ; add one pony 
of absinthe, one pony of water, one dash anisette; 
shake until ice forms on outside of shaker, strain 
into thin glass, add a squirt of seltzer. 

Brandy Punch Frappe\ 

Fill two mixing-glasses with fine ice; put into 
one of them one tablespoonful fine sugar, a little 



MODERN AMERICAN DRINKS. 



05 



water, the juice of half a lemon, one jigger brandy. 
Turn the second glass on top of first ; leave there a 
moment, then turn the glasses so as to allow the 
liquid to flow from one glass into the other. Repeat 
this until the mixture is very cold ; strain into a 
fancy glass, trim with fruits in season. 

Coffee Frappe\ 

Dissolve one lump of sugar with one demi-tasse 
of cold coffee in a mixing-glass; add a few lumps 
of ice, one pony brandy. Shake well and strain 
into a fancy bar- glass. 

Brandy Frappe\ 

Take two mixing-glasses of the same size, fill 
them with fine shaven ice; pour into one of them 
one jigger brandy and a few dashes maraschino. 
Turn the second glass on top of first, then reverse 
the glasses several times, holding them together 
so as to allow the liquid to slowly flow from one 
glass to the other; when cold strain into fancy 
glass. 

Cordial Frappe. 

Fill a fancy sauterne or claret glass with fine 

ice, add a pony of the kind of cordial desired by 

the customer. Let it stand until ice forms on the 

outside of the glass, then serve. 
5 



66 



MODERN AMERICAN DRINKS. 



Raspberry Cream Frappe. 

This delicious temperance drink is made in the 
following manner: Fill a long thin puDch-glass 
half-full fine ice, add one jigger raspberry syrup, fill 
up the glass two-thirds with cream or milk, then 
fill with siphon vichy; mix. Trim with fruit. 
Serve with straws. 

French Vermouth Frappe\ 

Fill two mixing-glasses with fine ice ; pour into 
one of them one jigger French vermouth. Turn the 
second glass on top of the first, reverse the glasses 
so as to allow the liquid to flow from one glass to 
the other, repeat this until the mixture is very cold, 
strain into a thin glass, add a squirt of seltzer. 

Italian Vermouth Frappe. 

Prepare in the same manner as French Ver- 
mouth Frappe, using Italian vermouth in place of 
French. 

Whiskey Punch Frappe. 

Prepare same as Brandy Punch Frappe, using 
whiskey in place of brandy. 

French Caf6 Royal. 

Three ponies black coffee, one pony brandy, 
make very cold. Serve after dinner. 



MODERN AMERICAN DRINKS. 



67 



Gin and Pine. 

Take from the heart of a green pine log two 
ounces of splinters, steep in a quart bottle Tom 
gin for twenty-four hours, strain into another bot- 
tle. Serve same as straight gin. 

Gin and Tansy. 

Steep a bunch of tansy in a bottle of gin until 
the flavor is extracted, then strain into another 
bottle. Serve same as gin and pine. 

Gin and Wormwood. 

Steep a small bunch of wormwood in one quart of 
gin until the flavor is extracted. Serve same as 
Gin and Tansy. 

Golden Slipper. 

Fill a wine-glass one-third full of yellow char- 
treuse, add the yolk of a small egg, then fill the 
glass with Danziger Goldwasser ; be careful not to 
break the y olk of the egg, and keep the cordials 
separate. 

Grenadine Lemonade. 

Make a plain lemonade rather tart, and add a 
pony of grenadine before shaking. Trim with 
fruit, serve with straws. 



68 



MODERN AMERICAN DRINKS. 



Half and Half (American Style). 

A glass half- full of old ale, fill up with new 
ale. 

Half and Half (English Style). 

A glass or mug half -full porter, then fill up 
with ale. 

Hari-Kari. 

A mixing-glass half -full fine ice, one tablespoon- 
ful fine sugar, the juice of half a lemon, one jig- 
ger Bourbon whiskey; shake well, strain into a 
long thin glass, fill with seltzer. Trim with fruit. 

Horse's Neck. 

Cut the peel from a lemon in one long piece, 
place in a thin punch-glass, add a bottle of cold 
imported ginger ale. 

Hot Apple Toddy. 

One lump sugar dissolved with a little water in 
a hot-drink glass, add one jigger apple brandy, a 
piece lemon peel, a quarter of a baked apple, fill 
with boiling water; mix, and grate nutmeg on 
top. 

Hot Arrack Punch. 

Two lumps of sugar in a hot-drink glass half- 
full boiling water, the juice of one-fourth of a 



MODERN AMERICAN DRINKS. 69 



lemon, one jigger arrack, one slice lemon; mix 
and grate a little nutmeg on top. 

Hot Beef-Tea. 

A small teaspoonful extract of beef in a hot- 
drink glass, or mug, fill with boiling water, season 
to taste with pepper and salt, add two dashes cel- 
ery bitters ; mix, and serve with a small glass of 
fine ice on the side. 

Hot Black Stripe. 

A hot-drink glass half-full boiling water, one 
jigger of rum, a small spoonful molasses; mix 
well and add a small piece lemon -peel. 

Hot Brandy Punch. 

Prepare same as hot Arrack Punch, substituting 
brandy for arrack ; leave out the nutmeg. 

Hot Brandy Sling. 

Dissolve a lump of cut-loaf sugar in a hot-drink 
glass half-full of boiling water, add one jigger of 
brandy; mix, add a piece of lemon peel, grate a 
little nutmeg on top. 

Hot Brandy Toddy. 

Prepare same as Hot Brandy Sling without nut- 
meg. 



TO 



MODERN AMERICAN DRINKS. 



Hot Cider Punch. 

Put three lumps of sugar, the juice of one-fourth 
of a lemon, and three cloves in a hot-drink glass, 
fill up with hot cider; mix, add a slice of lemon 
and a little grated nutmeg. 

Hot Gin Punch. 

Prepare same as Hot Brandy Punch, using gin 
in place of brandy. 

Hot Gin Sling. 

Prepare in the same manner as Hot Brandy 
Sling, substituting gin for brandy. 

Hot Spiced Gin. 

Prepare same as Hot Gin Sling, adding a few 
cloves and a little ground allspice. 

Hot Irish Punch. 

A hot-drink glass half full-boiling water, two 
lumps of cut-loaf sugar, the juice of a quarter of a 
lemon, one jigger of Irish whiskey ; mix, and add 
a slice of lemon and a little grated nutmeg. 

Hot Irish Sling. 

Prepare same as Hot Irish Punch, leaving out 
the lemon. 



MODERN AMERICAN DRINKS. 



71 



Hot Jamaica Rum Punch. 

One lump of sugar in a hot-drink glass, add a 
little lemon- juice, one slice lemon, one jigger of 
Jamaica rum, fill up with boiling water; mix, 
grate a little nutmeg on top. 

Hot Jamaica Rum Sling. 

Prepare same as Hot Jamaica Rum Punch, but 
leave out the lemon- juice and sliced lemon, add a 
piece lemon-peel. 

Hot Jamaica Rum Spiced. 

A hot-drink glass half full of boiling water, one 
lump of sugar, one jigger Jamaica rum, a few 
cloves and a little allspice; mix, add a small piece 
of lemon-peel and a little grated nutmeg on top. 

Hot Kentucky Flip. 

Beat up one egg with a pinch of ground cloves, 
the same of cinnamon, the juice of a quarter of a 
lemon, half a tablespoonful fine sugar, one jigger 
Jamaica rum; when well mixed divide into two 
hot-drink glasses, fill with boiling water; stir 
and serve. 

Hot Lemonade. 

The juice of half a lemon, one-half tablespoonful 
fine sugar, fill up with hot water ; -mix, add a slice 
of lemon. 



73 



MODERN AMERICAN DRINKS. 



Hot Locomotive. 

Beat up the yolk of one egg in a small saucepan 
with one tablespoonful fine sugar, one pony of 
honey, four dashes orange curagoa, one and a half 
jiggers claret. Put on fire, let it come to the boil- 
ing point ; mix well. Serve in a mug, add a slice 
of lemon. 

Hot Milk Punch. 

Put into a long thin punch-glass one tablespoon- 
ful fine sugar, half a jigger brandy, half a jigger St. 
Croix rum, fill with hot milk; mix and grate a 
little nutmeg on top. 

Hot Scotch. 

Dissolve one lump of cut-loaf sugar with a little 
hot water in a hot-drink glass, add one jigger 
Scotch whiske}^ and a small piece lemon-peel, fill 
with boiling water; mix, grate a little nutmeg on 
top. 

Hot Scotch Punch. 

Prepare same as Hot Brandy Punch, substituting 
Scotch whiskey for brandy. 

Hot Whiskey Sling. 

One lump of sugar in a hot-drink glass half-full 
boiling water, add one jigger of whiskey, a small 
piece lemon-peel; mix and grate a little nutmeg 
on top. 



MODERN AMERICAN DRINKS. 



73 



Hot Whiskey Punch. 

Prepare in the same manner as Hot Whiskey- 
Sling, adding a slice of lemon and the juice of a 
quarter of a lemon before mixing; leave the nut- 
meg out. 

Brandy Julep. 

Half a tablespoonful fine sugar dissolved with a 
little Avater in a long thin glass, add a few sprigs 
of fresh mint, stems down, fill with fine ice, add 
one jigger brandy ; mix well with bar-spoon, trim 
with fruit and a few sprigs of mint. Serve with 
straws. 

Champagne Julep. 

Dissolve one lump of sugar with a little water 
in a long thin glass, add a few sprigs of fresh 
mint, stems down, fill the glass almost full of fine 
ice, then fill with champagne, stirring with spoon 
while pouring in the wine; trim with fruit and 
sprigs of mint. Serve straws. 

Gin Julep. 

One small lump of sugar dissolved with a little 
water in a long thin glass, a few sprigs of mint, 
stems down, fill with fine ice, add one jigger of 
gin ; mix, trim with fruit and sprigs of mint. 
Serve with straws. 



T4 



MODERN AMERICAN DRINKS. 



Mint Julep (Southern Style). 

Half a tablespoonful fine sugar dissolved in a 
long thin glass with a little water, add a few 
sprigs of mint, stems down, fill the glass with fine 
ice, add half a jigger of brandy, half jigger rum; 
mix well, trim with fruit and sprigs of mint. 
Serve straws. 

Whiskey Julep. 

Prepare in the same manner as Brandy Julep, 
using whiskey in place of brandy. 

Knickerbein. 

A wineglass one-third full of vanilla cordial, 
the yolk of one egg, cover the egg carefully with 
benedictine, fill the glass with kummel, add two 
drops of Angostura bitters. See that the different 
ingredients are not mixed. 

Knickerbocker. 

Put into a long glass the juice of half a lemon, 
one pony raspberry syrup, half a pony curacoa, 
one jigger St. Croix rum, fill the glass with fine 
ice; mix well, trim with a slice of pineapple, 
orange and lemon. Serve with straws. 

Lalla Rookh. 

A mixing-glass half-full fine ice, add one pony 
vanilla cordial, one-half jigger brandy, half a jig- 



MODERN AMERICAN DRINKS. 



75 



ger rum, a small spoonful fine sugar, a whiskey- 
glass full cream; shake well, strain into a long 
thin bar-glass. 

Angostura Lemonade. 

The juice of one lemon, one tablespoonful fine 
sugar in a mixing-glass half-full fine ice, add 
three dashes Angostura bitters, fill up with water ; 
shake well, put in long thin glass, trim with fruits 
. in season. Serve on ice with straws or strain, as 
desired. 

Lemon Squash. 

Cut a whole lemon into halves, place them in a 
mixing-glass, add one tablespoonful of powdered 
sugar, crush the lemon with muddler to extract 
the juice, fill the glass half -full fine ice, add a cold 
bottle of plain soda, mix with spoon ; put all into a 
long thin punch-glass, ornament with fruits in 
season, and serve with straws. 

Lemon Syrup. 

Take one gallon gum-syrup, add to it three pints 
of pure lemon juice, put on the fire and briug to 
the boiling-point; when cold bottle, cork, and keep 
in a cool place. 

Egg Lemonade. 

A mixing-glass half-full fine ice, the juice of 
half a lemon, one tablespoonful fine sugar, one 



76 



MODERN AMERICAN DRINKS. 



egg, fill with water; shake well, and strain, or 
leave on ice and serve with straws. 

Phosphate Lemonade. 

One tablespoonful fine sugar, one tablespoonful 
acid phosphate in a mixing-glass ; fill half-full fine 
ice, fill with water; shake well, trim with fruit 
in season. Serve straws or strain. 

Plain Lemonade. 

The juice of one lemon in a mixing-glass half 
full fine ice, add one tablespoonful fine sugar, fill 
with water; shake well, trim with fruit and 
serve with straws, or strain to suit customer. 

Bhine-Wine Lemonade. 

Make a plain lemonade, strain it into a long 
thin glass, trim with fruit, top it off with a jigger 
of Rhine-wine. 

Seltzer Lemonade. 

Prepare same as Plain Lemonade, using seltzer 
in place of water; mix with long bar-spoon. 



Soda Lemonade. 

Prepare same as Seltzer Lemonade ; use a bottle 
of plain soda in place of seltzer. 



MODERN AMERICAN DRINKS. 



77 



Tea Lemonade. 

Prepare in the same manner as a Plain Lemon- 
ade, using cold tea in the place of water. 

Limeade. 

Mix same as Plain Lemonade, using the juice 
of limes in place of lemon. 

Italian Wine Lemonade. 

Dissolve one tablespoonful fine sugar with a 
little water in a long thin punch-glass, add half a 
pony raspberry syrup, the juice of the quarter of 
an orange, the same of lemon, one jigger dry 
sherry, fill the glass three-fourths full fine ice, then 
fill with cold water; mix well, ornament with 
fruit in season. Serve straws. 

White Lion. 

Cut the peel of half a lemon from it in one long 
thin piece, place it in a mixing-glass, add the juice 
of half a lemon, one tablespoonful fine sugar, one 
tablespoonful raspberry syrup, one jigger St. Croix 
rum, one pony curagoa; mix well, put all in a long 
thin glass, ornament with fruit. Serve straws. 

Alderman's Nip. 

A small lump of ice in a whiskey-glass, one 
dash acid phosphate, a small piece lemon-peel, one 



78 



MODERN AMERICAN DRINKS. 



dash Peyschaud bitters, two dashes gum-syrup, one 
jigger whiskey; serve with a small bar-spoon in 
the glass. 

Cider Nectar. 

A long thin glass half-full fine ice, one and a half 
jiggers cider, half a jigger brandy, half a jigger 
sherry, a tablespoonful gum-syrup ; mix well with 
spoon, fill with seltzer, trim with fruit. Sip with 
straws. 

Port Wine Negus. 

This is simply a hot port. Take one lump of 
sugar in a hot-drink glass, add one jigger port 
wine, fill with hot water; mix, grate nutmeg on 
top. 

Sherry Wine Negus. 

Prepare same as Port Wine Negus, using sherry 
in place of port wine. 

Orangeade. 

The juice of half a juicy orange, the juice of a 
quarter of a lemon, half a tablespoonful fiue sugar; 
put in a mixing-glass, fill half-full fine ice, fill 
with cold water. Mix well, serve with straws in 
a long thin, glass, trim with fruit. 

CafS Parfait. 

Three lumps of ice in a mixing-glass, add one 
jigger strong coffee, three jiggers pure cream, half 



MODERN AMERICAN DRINKS. 



79 



a teaspoonful fine sugar; shake until cold, strain 
into long thin glass. 

Pousse Cafe (American Style). 

Fill a thin cordial-glass with one-fourth mara- 
schino, one-fourth orange curagoa, one-fourth 
green chartreuse, and one-fourth brandy. Be care- 
ful to have the cordials in separate layers. 

Pousse Cafe (French Style). 

Fill a pousse-caf e glass one-fifth full grenadine, 
one-fifth maraschino, one-fifth orange curagoa, 
one-fifth green chartreuse, one-fifth cognac ; keep 
liqueurs in separate layers. 

Pousse Cafe (Jersey Lily). 

A pony-glass half -full maraschino, fill up with 
brandy, add five drops Angostura bitters. Be care- 
ful to keep colors separate. 

Pousse Cafe (New Orleans Style). 

A sherry wineglass one-fifth full maraschino, 
one-fifth raspberry syrup, one-fifth orange curagoa, 
one-fifth green chartreuse, one-fifth brandy. Ig- 
nite the brandy, let it burn a few moments, extin- 
guish, and serve. 



80 



MODERN AMERICAN DRINKS. 



Pousse d 'Amour. 

A sherry-glass one-third full of maraschino, 
carefully add the yolk of a fresh egg, fill the glass 
with yellow chartreuse; keep the two liqueurs in 
separate layers. 

Peach and Honey. 

Pour a little peach brandy into a small bar- 
glass, add a teaspoonful honey ; mix well. Place 
peach brandy before customer and allow him to 
help himself. 

Peach Blow. 

Crush six ripe strawberries with half a table- 
spoonful fine sugar in a mixing-glass, fill glass one- 
third full fine ice, add one jigger brandy, fill up 
with milk; shake well, strain. 

Pick Me Up. 

A mixing-glass half full fine ice, half a pony 
absinthe, one jigger vermouth ; shake well until 
cold, strain into a star-glass, fill with seltzer. 

Apple Brandy Punch. 

Fill a mixing-glass three-fourths full of fine ice, 
add the juice of half a lemon, one tablespoonful 
fine sugar, one jigger apple brandy; shake well. 
Serve on ice with straws or strain, trim with fruit. 



MODERN AMERICAN DRINKS. 



81 



Arrack Punch. 

Squeeze the juice of half a lemon into a mixing- 
glass half-full of fine ice, add one tablespoonful 
fine sugar, one jigger arrack; shake well, and 
serve same as Apple Brandy Punch. 

Boating Club Punch. 

In a mixing-glass the juice of one lime, one 
tablespoonful fine sugar, add a little water, fill 
glass half-full fine ice, add one-half jigger brandy, 
half jigger St. Croix rum; shake well, serve on 
ice in a long thin glass, ornament with fruits in 
season. Serve straws. 

Hot Boland Punch. 

A hot-drink glass one-third full boiling water, 
add one lump of sugar, one jigger Scotch whiskey, 
fill up with ginger ale, add a piece twisted lemon 
peel, grate nutmeg on top. . 

Bonanza Punch (For a Party). 

Five quarts cold water, four and one-half pounds 

of fine sugar, the juice of twelve lemons, three 

oranges, one can pineapple, one-half pint Tom gin, 

one pint white wine. Grate the rinds of three 

lemons and two oranges into a bowl, add the juice 

of the oranges and lemons. 

Put two quarts water, two pounds sugar, and 
6 



82 



MODERN AMERICAN DRINKS. 



the juice of pineapple on the fire, make a hot syrup 
of this, then pour it on the grated rinds and the 
juice to draw the flavor; chop the pineapple fine 
and add to mixture; stir well and strain all into a 
large punch-bowl half-full of very fine ice, add 
remainder of sugar and water, the gin, and wine; 
mix until cold, trim with fruit. Serve on ice with 
straws. 

Brandy Punch. 

A mixing-glass half -full fine ice, add one table- 
spoonful fine sugar, the juice of half a lemon, one 
jigger brandy; shake well, serve on ice in long 
thin glass, trim with fruit. Serve with straws. 

Brandy Punch (Strained). 

Prepare in the same manner as Brandy Punch, 
strain into fancy glass, ornament with fruit. 
Serve. 

Brandy Milk Punch. 

A large mixing-glass one- third full fine ice, half 
a tablespoonful fine sugar, one jigger brandy, fill 
with cold milk; shake well, strain into a long 
thin punch-glass, grate a little nutmeg on top. 
Serve straws. 

Canadian Club Punch. 

One tablespoonful fine sugar dissolved in a lit- 
tle water in mixing-glass, fill half-full fine ice, add 



MODERN AMERICAN DRINKS. 



the juice of half a lemon, one jigger Walker Cana- 
dian whiskey ; shake well, strain into fancy 
glass, top off with a little claret, trim with fruit. 

Century Club Punch. 

Fill a mixing-glass half-fall fine ice, add one 
tablespoonful fine sugar, a little water, the juice 
of half a lemon, half a jigger Jamaica rum, half 
a jigger St. Croix rum ; shake well. Serve in a 
long thin glass with straws, trim with fruits in 
season. 

Champagne Punch. 

Dissolve one tablespoonful fine sugar with a lit- 
tle water in a glass pitcher or a punch-bowl, add a 
few lumps of clear ice, the juice of half a lemon, a 
few slices orange and pineapple, one bottle plain 
soda; mix well, add one pint champagne. Stir 
well and serve. 

Fancy Champagne Punch. 

Put into a glass pitcher or a punch-bowl a few 
lumps clear ice, six lumps of domino sugar, one 
pint Burgundy, one orange cut in thin slices, one 
half lemon sliced, one pony brandy, one pony 
maraschino, one pint cold apollinaris, one pint 
cold champagne; mix well. Serve in punch- 
glasses. 



84 



MODERN AMERICAN i^xtlNKS. 



Chocolate Punch. 

A mixing-glass half-full fine ice, add one table- 
spoonful fine sugar, one egg, one-half jigger port 
wine, one-half jigger brandy, the juice of half a 
lemon ; shake well, strain into fancy glass. 

Cider Punch. 

Dissolve one tablespoonful fine sugar with a lit- 
tle water and the juice of a quarter of a lemon in 
a mixing-glass, fill half-full with fine ice, add one 
pony brandy, fill np with cider; mix well. Serve 
on ice, with straws, trim with fruit in season. 

Claret Punch. 

Dissolve one and a half tablepoonsfuls fine sugar 
with one jigger water in a large mixing-glass, add 
the juice of a quarter of a lemon, two jiggers 
claret, fill the glass with fine ice; shake well, 
serve in a long thin punch-glass, leave on ice or 
strain, trim with fruit. If on ice serve straws. 

Club Punch. 

One tablespoonful fine sugar dissolved in a little 
water in a mixing-glass, fill glass half full fine ice, 
add the juice of half a lemon, one-third jigger 
Jamaica rum, two-thirds jigger St. Croix rum; 
mix well, strain into a fancy glass, trim with 
fruit, top off with a little port wine. 



MODERN AMERICAN DRINKS. 



85 



Cosmopolitan Punch. 

Mix same as Claret Punch, adding a pony brandy 
before shaking. 

Curacoa Punch. 

One-half tablespoonful fine sugar, the juice of 
half a lemon, one pony curagoa, one pony brandy 
in mixing-glass, fill with fine ice; shake well. 
Put into long thin glass, add a dash of Jamaica 
rum, trim with fruit. Serve straws. 

Domino Punch. 

Dissolve a tablespoonful fine sugar with a little 
water and the juice of half a lemon, add one pony 
of port wine, one pony brandy, a dash of mara- 
schino. Put all in mixing-glass, fill with fine ice ; 
shake well, strain into a fancy glass, ornament 
with choice fruit. 

Fedora Punch. 

A tablespoonful fine sugar dissolved in a mixing- 
glass with a little water, add the juice of half a 
lemon, one pony brandy, one pony Bourbon whis- 
key, half a pony curagoa, half a pony Jamaica 
rum, fill the glass with fine ice; shake well. 
Serve in a long thin punch-glass, trim with fruit. 
Sip with straws. 



8G 



MODERN AMERICAN DRINKS. 



Fish House Punch. 

Fill a mixing-glass half-full fine ice, add the 
juice of half a lemon, one tablespoonful fine sugar, 
half a jigger brandy, half a pony Jamaica rum, 
half a pony peach brandy ; shake well, strain into 
thin punch-glass. 

Gin Punch. 

A mixing-glass half-full fine ice, half a table- 
spoonful fine sugar, the juice of half a lemon, one 
jigger gin ; shake well. Serve on ice with straws 
or strain, trim with fruit. 

Gin Puff. 

A mixing-glass half-full fine ice, add one jigger 
Tom gin, two jiggers milk; shake well, strain 
into a medium-sized glass and fill with siphon 
seltzer. 

Gin Milk Punch. 

Put into a large mixing-glass one tablespoonful 
fine sugar, add one jigger Tom gin, fill the glass 
one-third full fine ice, fill up with milk; shake 
well, strain into a long punch-glass, grate a little 
nutmeg on top. Serve. 

Gin Tea Punch. 

Grate off the yellow part of the rinds of six 
lemons into a punch-bowl, add one pound cut-loaf 



MODERN AMERICAN DRINKS. 



87 



sugar, the juice of the six lemons, half a pint of 
boiling water ; mix well, add two quarts old Tom 
gin. Infuse one teaspoon ful coriander seeds in a 
pint of boiling green tea for twenty minutes, then 
add while hot to the mixture in the bowl, stir well 
and when cold strain, bottle, cork and seal. Keep 
in a cool place. 

Glee Club Punch. 

Put two lumps of sugar into a hot-drink glass, 
add a little lemon juice, three cloves, one small 
piece cinnamon, fill the glass half -full of boiling 
water, add one dash brandy, fill up with warm 
claret ; mix well, grate a little nutmeg on top. 

Hancock Punch. 

Fill a mixing-glass half-full of fine ice, add the 
juice and rind of half a lime, half a tablespoonful 
fine sugar, one third of a jigger St. Croix rum, 
two-thirds of a jigger whiskey ; shake well, strain 
into long thin eight-ounce glass, fizz up with a lit- 
tle siphon seltzer. 

Horsford Punch. 

Dissolve half a tablespoonful fine sugar with a 
little water in a mixing-glass, add one teaspoonful 
Horsford's Acid Phosphate, one jigger brandy; 
shake well, strain into fancy glass, trim with 
fruit. 



88 



MODERN AMERICAN DRINKS. 



Imperial Punch. 

Dissolve one tablespoonful fine sugar in a mixing 
glass with a little water, add two jiggers claret, 
half a pony of maraschino, a little grated nutmeg, 
two thin slices lemon, fill the glass with fine ice, 
add a squirt of seltzer; mix well, trim with fruit. 
Serve straws. 

Irish Pimch. 

Fill a mixing-glass half -full of fine ice, add one 
tablespoonful fine sugar, a little water, the juice 
of half a lemon, one jigger Irish whiskey ; mix 
well, strain into a fancy bar-glass, trim with fruit, 
or leave on ice, and serve with straws. 

Jamaica Rum Punch. 

Prepare in the same manner as Irish Punch, 
substituting Jamaica rum for Irish whiskey. 

Japanese Punch. 

One lump cut-loaf sugar dissolved with a little 
hot water in a hot-drink glass, add the juice of 
half a lime, half a jigger arrack, half a jigger 
brandy, fill the glass with hot tea; mix and 
serve. This punch is usually served with cake. 

Fancy Kirsch Punch (For a Party). 

Mix two quarts of water with two pounds of fine 
sugar, the juice of four lemons and one pint Kirsch- 



MODERN AMERICAN DRINKS. 



89 



wasser. When the sugar is dissolved, strain the 
mixture into a punch-bowl containing a large lump 
of ice, stir until cold ; then beat the whites of four 
eggs firm, add to the punch, sprinkle a little cinna- 
mon on top. 

Kirschwasser Punch. 

Dissolve one tablespoonful fine sugar with a lit- 
tle water in a mixing-glass, add the juice of half a 
lemon, half a pony maraschino, one jigger Kirsch- 
wasser, fill the glass with fine ice. Mix well, trim 
with fruit. Sip with straws. 

Knickerbocker Punch. 

Fill a mixing-glass half-full fine ice, add half a 
tablespoonful fine sugar, three dashes pineapple 
syrup, three dashes curagoa, the juice of half a 
lemon, one jigger St. Croix rum ; mix well, strain 
into a fancy bar-glass, trim with fruit. 

Manhattan Punch. 

The juice of half a lemon in a mixing-glass, 
add half a tablespoonful fine sugar, two dashes 
Angostura bitters, one-half jigger whiskey, one- 
half jigger French vermouth ; shake well, serve 
on ice in long glass, trim with fruit. Sip with 
straws. 



90 



MODERN AMERICAN DRINKS. 



Medford Rum Punch. 

Dissolve a tablespoonful fine sugar with a little 
water in a mixing-glass, add the juice of half a 
lemon, fill the glass half-full fine ice, add one jig- 
ger Medford rum; mix well, strain into fancy 
bar -glass, and trim with fruit, or leave on ice and 
serve straws. 

Mikado Punch. 

Put into a mixing-glass one tablespoonful fine 
sugar, dissolve it with a little water, fill the glass 
half-full fine ice, add the juice of half a lemon, 
half a jigger brandy, half a jigger St. Croix rum; 
shake well, strain into a fancy bar-glass and orna- 
ment with fruit, or leave on ice and serve straws. 

Milk Punch. 

Fill a large mixing-glass one-third full of fine 
ice, add one tablespoonful fine sugar, half a jigger 
brandy, half a jigger St. Croix rum, fill up with 
milk; shake well, strain into a long thin punch- 
glass, and grate a little nutmeg on top. 

Mississippi Punch. 

In a mixing-glass one tablespoonful fine sugar, 
dissolve in a little water, add juice of half a lemon, 
half a jigger Bourbon whiskey, half a jigger Ja- 
maica rum, one jigger brandy, fill the glass with 



MODERN AMERICAN DRINKS. 



91 



fine ice ; shake well, put in long thin punch-glass, 
ornament top with fruit. Serve straws. 

National Punch. 

Fill a mixing-glass half -full of fine ice, add the 
juice of half a lemon, one tablespoonful of fine 
sugar, half a jigger brandy, one jigger Rhine- 
wine; mix well. Serve on ice in a long punch- 
glass, ornament with fruit, float a little Jamaica 
rum on top. Serve straws. 

Orange Punch. 

Dissolve one tablespoonful fine sugar with a lit- 
tle water in a mixing-glass, add the juice of half 
an orange, the juice of half a lime, one jigger 
eau de vie d 'oranges or orange brandy, fill the 
glass with fine ice; mix well; strain into fancy 
bar-glass, trim with fruit. 

Orgeat Punch. 

In a mixing-glass the juice of half a lemon, one 
jigger orgeat syrup, one jigger whiskey, fill the 
glass with fine ice; shake well, put all into a long 
thin punch-glass, trim with fruit, top off with 
claret. Serve with straws. 

Peach Punch. 

Put into a mixing-glass half a peach, either 
fresh or canned, one tablespoonful fine sugar, the 



92 



MODERN AMERICAN DRINKS. 



juice of one-fourth of a lemou, one jigger brandy, 
fill with fine ice; mix well. Serve in the ice or 
strain into a fancy bar-glass. 

Poland Punch. 

Squeeze the juice of half a lemon into a mixing 
glass, add one tablespoonful fine sugar, one jigger 
whiskey, fill the glass with fine ice; shake well; 
strain into a long thin glass, fill up with cold 
Poland water. 

Port Wine Punch. 

The juice of half a lemon,-' half a tablespoonful 
fine sugar, one jigger port wine in a mixing- 
glass, fill up with fine ice; mix well. Serve in 
ice with straws, or strain into fancy glass, trim 
with fruit. 

Presidential Punch. 

Beat up the yolks of two eggs with two table- 
spoonfuls fine sugar, add two jiggers of orange 
brandy and the juice of half a lemon; mix well; 
divide into two hot-drink tumblers, fill with hot 
water, stir well, grate nutmeg on top. Serve. 

Rebb. Davis Punch. 

Crush half a lemon in a Briggs House glass, add 
one tablespoonful fine sugar, one lump ice, one jig- 



MODERN AMERICAN DRINKS. 



93 



ger whiskey; mix well, trim with fruit, add a 
squirt of seltzer. Serve. 

Rhine- Wine Punch. 

A mixing-glass half -full fine ice, one tablespoon- 
ful fine sugar, the juice of one-fourth a lemon, two 
jiggers Ehine-wine; mix well, fill with siphon 
seltzer, trim with fruit. Serve straws. 

Roman Punch. 

Fill a large mixing-glass half -full of fine ice, add 
the juice of half an orange, the juice of half a 
lemon, one tablespoonful fine sugar, a little water 
to dissolve the sugar, half a jigger Jamaica rum, 
half a jigger brandy ; mix well, trim with fruit. 
Serve on ice with straws. 

Ruby Punch. 

Dissolve half a tablespoonful fine sugar with a 
little water in a mixing-glass, fill the glass half 
full fine ice, add the juice of half a lemon, half 
a jigger port wine, half a jigger arrack, fill up 
with cold tea; mix well, trim with fruit. Serve 
straws. 

Russian Punch. 

The juice of half a lemon, one tablespooonful 
fine sugar in a mixing-glass half-full fine ice, add 



04 



MODERN AMERICAN DRINKS. 



half a jigger allash, half a jigger orange brandy; 
mix well; strain into fancy bar-glass, trim with 
fruit. 

Russian Tea Punch. 

Dissolve one pound of cut loaf sugar in three 
pints of hot green tea, add the juice of three 
lemons and three jiggers of creme d 'allash, a few 
thin slices of lemon, serve hot, or when cold ice 
well and sip with straws. 

Sauterne Punch. 

In a mixing-glass, dissolve one tablespoonful 
fine sugar in a little water, add three slices of 
lemon, one and a half jiggers sauterne, fill the glass 
with fine ice; mix well. Put all into a long thin 
punch-glass, trim with fruit. Serve straws. 

Scotch Whiskey Punch. 

Prepare in the same manner as Brandy Punch, 
substituting Scotch whiskey for brandy. 

Sherry Punch. 

A mixing-glass half-full fine ice, half a table- 
spoonful fine sugar, the juice of one-fourth a 
lemon, the juice of one-fourth an orange, one and 
a half jiggers sherry ; mix well, trim with fruit. 
Serve straws. 



MODERN AMERICAN DRINKS. 



95 



Siberian Punch. 

The juice of half a lemon, one jigger water, and 
one tablespoonful fine sugar, dissolved in a mix- 
ing-glass, add one jigger Czarowitch (eau de vie 
d'oranges), fill the glass with fine ice; shake until 
very cold. Serve in a long thin glass, ornament 
with fruit. Sip with straws. 

St. Charles Punch. 

In a mixing-glass one teaspoonful fine sugar 
dissolved in a little water, add the juice of half a 
lemon, one jigger port wine, one pony brandy, a 
few dashes curagoa, fill the glass with fine ice; 
mix well. Put all in a long thin glass, trim with 
fruit. Serve straws. 

St. Croix Rum Punch. 

One tablespoonful fine sugar dissolved with a 
little water in a mixing-glass, add the juice of half 
a lemon, one jigger of St. Croix rum, fill the glass 
with fine ice ; mix well. Serve on ice with straws 
or strain, trim with fruit. 

Steinway Punch. 

Make a plain whiskey punch, strain into a long 
thin glass, and fill up with cold apollinaris water. 



96 



MODERN AMERICAN DRINKS. 



Tip Top Punch. 

Put four lumps ice in a long thin glass, add one 
lump sugar, two slices lemon, one slice orange, one 
slice pineapple, one pony brandy, fill the glass with 
cold champagne, stir with long bar-spoon. Sip 
with straws. 

Vanilla Punch. 

Dissolve one tablespoonful fine sugar, with a little 
water in a mixing-glass, add the juice of half 
a small lemon, two dashes curacoa, one jigger 
cognac, half a jigger vanilla cordial; mix well. 
Serve in long thin punch-glass, ornament with 
fruit. Serve straws. 

West Indian Punch. 

One lump of sugar dissolved in a little water in 
a mixing-glass, add the juice of half a lime, half 
a pony brandy, one jigger old Madeira, fill the 
glass with cracked ice; mix until cold, strain into 
fancy glass, decorate with berries and sliced fruit. 

Whiskey Punch (Plain). 

Fill a mixing-glass half -full fine ice, add one 
tablespoonful fine sugar, the juice of half a lemon, 
one jigger whiskey : mix well. Serve in long 
thin glass, trim with fruit. Sip with straws. 



MODERN AMERICAN DRINKS. 



97 



Whiskey Punch (Strained). 

Prepare same as Plain Whiskey Punch, but 
strain into a fancy bar-glass before trimming with 
fruit. 

Yale Punch. 

In a punch-bowl containing a few large lumps of 
clear ice put four lumps of sugar, the juice of 
half a lemon, and one-half pint of red Burgundy to 
every quart of cold dry champagne; mix well, 
ornament with fruit. Pour champagne in last. 

Brandy Rickey. 

In a thin medium-sized glass put one lump of 
ice, the juice of half a lime, one jigger brandy, fill 
the glass with siphon carbonic water; drink while 
effervescent. 

Canadian Rickey. 

Is prepared in the same manner as Brandy 
Rickey, substituting Canadian Club whiskey for 
brandy. 

Gin Rickey. 

Prepare same as Brandy Rickey, substituting 
gin for brandy. 

Reviver. 

A sherry-glass one-third full maraschino, one- 
third noyau, and one- third yellow chartreuse. 
7 



98 



MODERN AMERICAN DRINKS. 



Rhine-Wine and Seltzer. 

Fill a thin glass half full of Rhine-wine, then fill 
up with seltzer. This is a favorite summer drink. 

Rock and Rye. 

Pour into a whiskey-glass one teaspoonful pure 
rock-candy syrup, add a small bar-spoon, and allow 
the customer to help himself to the whiskey. 

Rum and Gum. 

Place before the customer a whiskey -glass con- 
taining one teaspoonful gum syrup, and a small 
bar-spoon, then hand out the desired kind of rum 
and allow him to help himself. 

Rum and Sugar. 

Serve in the same manner as Rum and Gum, 
substituting a lump of sugar dissolved in a little 
water for gum. 

Scotch Whiskey Rickey. 

Concoct in the same manner as Brandy Rickey, 
substituting Scotch whiskey for brandy. 

Vermouth Rickey. 

Place one lump of ice in a medium-sized bar- 
glass, add the juice of half a lime, one jigger ver- 
mouth ; stir with spoon, fill up with carbonic water, 
drink during effervescence. 



MODERN AMERICAN DRINKS. 



99 



Whiskey Rickey. 

Prepare in the same manner as Vermouth 
Rickey, substituting whiskey for vermouth. 

Ale Sangaree. 

Dissolve a bar-spoonful of fine sugar in a glass 
of ale, mix well, and grate a little nutmeg on top. 

Brandy Sangaree. 

Fill a mixing-glass half -full of fine ice, add half 
a tablespoonf ul of fine sugar, one jigger brandy ; 
shake well and strain, grate nutmeg on top. 

Gin Sangaree. 

Prepare same as Brandy Sangaree, using gin in 
place of brandy. 

Port Wine Sangaree. 

Prepare same as Brandy Sangaree, substituting 
port wine for brandy. 

Sherry Sangaree. 

Same as Port Wine Sangaree, using sherry wine 
in place of port. 

Sam Ward. 

This delicious after-dinner drink can be made 
either from yellow chartreuse or maraschino. Fill 
a claret-glass with very fine shaved ice, remove 



100 MODERN AMERICAN DRINKS. 



the rind from a slice of lemon, fit it on the inside 
of the rim of the glass; place a small piece 
twisted lemon-peel in the centre and fill up with 
the desired liqueur. 

Schickler. 

Pour into a long thin punch-glass one pony of 
brandy, one pony of grenadine, add one lump of 
ice, one bottle of cold plain soda; mix with long 
bar-spoon. Drink during effervescence. 

Brandy Scaffa. 

Pour into a cordial-glass one-third maraschino, 
one-third green chartreuse, oue-third brandy. Be 
careful to keep the liqueurs in separate layers. 

Scotch Whiskey and Soda. 

Place a lump of ice in a long thin glass, add one 
jigger of Scotch whiskey and a bottle of cold plain 
soda. 

Shandy Gaff. 

In a glass pitcher mix one pint of Bass ale with 
one bottle of imported ginger ale, or fill a glass 
half-full of ale, then fill with ginger ale. 

Sherry and Bitters. 

Two dashes of Peyschaud or Angostura bitters 
in a sherry -glass, twist the glass until inside is 
covered, then fill with sherry. 



MODERN AMERICAN DRINKS. 



101 



Sherry and Egg. 

Pour a little sherry into a fancy claret or sour- 
glass, add a fresh egg (be very careful not to break 
the yolk), then fill up with sherry. 

Columbia Skin. 

Put a small bar-spoon and a piece of twisted 
lemon-peel into a whiskey-glass, add one jigger 
whiskey, and fill the glass with hot water. 

Scotch Whiskey Skin. 

Prepare in the same manner as Columbia Skin, 
using Scotch whiskey . 

Whiskey Skin. 

Prepare same as Columbia Skin, the two being 
the same, only known by the two different names. 

Brandy Sling (Cold). 

Dissolve one lump sugar in a little water in a 
whiskey-glass, add a lump of ice and a jigger of 
brandy ; mix well, and grate nutmeg on top. 

Gin Sling (Cold). 

Prepare same as Cold Brandy Sling, substituting 
gin for brandy. 



102 MODERN AMERICAN DRINKS. 



Scotch Whiskey Sling (Cold). 

Is made same as Cold Brandy Sling, using 
Scotch whiskey in place of brandy. 

Whiskey Sling (Cold). 

Concoct same as Cold Brandy Sling, substitut- 
ing plain whiskey for brandy. 

Brandy Smash (No. 1). 

Dissolve one lump of sugar in a mixing-glass 
with a little water, add a few sprigs of fresh mint, 
press them gently with a muddler to extract flavor, 
fill the glass three-fourths full of fine ice, add one 
jigger brandy ; mix well. Take an old-fashioned 
champagne glass, place a sprig of mint, stem down, 
in the hollow stem of glass, trim with fruit, then 
strain the mixture into the prepared glass. 

Brandy Smash (No. 2). 

Prepare same as Brandy Smash No. 1, but serve 
on ice same as Brandy Julep, and add a dash of 
Jamaica rum before serving. 

Gin Smash (Strained). 

Prepare in precisely the same manner as Brandy 
Smash No. 1, substituting gin for brandy. 



MODERN AMERICAN DRINKS. 103 



Gin Smash (on Ice). 

Prepare same as strained Gin Smash, leave on 
ice, and serve in the same manner as Gin Julep. 

Medford Rum Smash. 

Prepare and serve in the same manner as Brandy 
Smash No 1, substituting Medford rum for brandy. 

Whiskey Smash. 

Mix same as Brandy Smash No 1, using whis- 
key in place of brandy. 

Snowball. 

In a large mixing-glass put one pony brandy or 
fine whiskey, add one-half tablespoonful fine sugar, 
one fresh egg, fill the glass half -full fine ice; 
shake well, and strain into a long thin punch-glass, 
fill up with cold imported ginger ale. Stir and 
serve. 

Apple Brandy Sour. 

A mixing-glass half-full fine ice, add three 
dashes gum syrup, the juice of one-fourth of a 
lemon, one jigger apple brandy ; mix well, strain 
into sour-glass, trim with fruit. 

Brandy Sour. 

Prepare same as Apple Brandy Sour, substitut- 
ing brandy for apple brandy. 



104 MODERN AMERICAN DRINKS. 

Champagne Sour. 

Saturate a lump of loaf-sugar with lemon juice, 
put into a long thin half -pint glass, add a piece of 
ice and a slice of lemon, fill up with cold cham- 
pagne, stir and serve. 

Continental Sour. 

Make a plain sour of the desired liquor and top 
off with claret. 

Gin Sour. 

Prepare same as Brandy Sour, using gin in 
place of brandy. 

Jersey Sour. 

Mix same as Apple Brandy Sour, using half a 
tablespoonful fine sugar in place of gum syrup. 

Medford Rum Sour. 

Concoct in same manner as Brandy Sour, sub- 
stituting Medford rum for brandy. 

St. Croix Sour. 

Same as Medford, substituting St. Croix rum. 

Whiskey Sour. 

Prepare in same way as plain Brandy Sour, 
using whiskey in place of brandy. 



MODERN AMERICAN DRINKS. 105 



Split Turkay. 

Put the white of one egg into a mixing-glass, 
add half a tablespoonful fine sugar, the juice of 
one-fourth of a lemon, one jigger Tom gin, one 
jigger Italian vermouth, fill with fine ice; shake 
well, strain into two long bar-glasses, and fill up 
with cold carbonic or seltzer water. This is a 
pleasant ladies' drink. 

Stone Fence. 

Serve plain whiskey or apple brandy with cider 
on the side. 

Stone Wall. 

One lump of ice in a long thin punch-glass, one 
bar-spoonful fine sugar, one jigger of whiskey, add 
a bottle of cold plain soda ; stir and drink during 
effervescence. 

Tarn o' Shanter. 

Heat half a pint of ale to the boiling point, pour 
into a mug, add one teaspoonful fine sugar and one 
jigger of brandy; mix and grate a little nutmeg 
on top. 

Syllabub. 

The juice and grated outer skin of a large 
lemon, four glasses Rhine-wine, a quarter of a 
pound of sifted fine sugar. Mix the above, and 



106 



MODERN AMERICAN DRINKS. 



let them stand some hours; then whip it, adding a 
pint of thick cream and the whites of two eggs 
cut to a froth. 

Gum Syrup. 

To two pounds of cut-loaf sugar add one quart 
of boiling water, stir until dissolved, strain, and 
when cold it is ready for use. 

Raspberry Syrup. 

Take equal parts of raspberry juice and plain 
syrup, put on the fire and let it come to the boiling 
point, strain through a thin cloth ; when cold bot- 
tle and keep in a cool place. 

Frappe Beef-Tea. 

Dissolve a bar-spoonful of extract of beef in two 
jiggers of water, season to taste with celery bitters, 
pepper and salt, pour into a long thin glass, fill 
with fine ice; mix well, when cold. Sip with 
straws. 

Brandy Toddy (Cold). 

One lump of sugar dissolved with a little water 
in a whiskey -glass, add one lump of ice, one jigger 
brandy, a small piece twisted lemon-peel; mix 
with small bar-spoon ; leave the spoon in the glass. 
Serve. 



MODERN AMERICAN DRINKS. 107 



Brandy Toddy (Soft). 

Fill a mixing-glass half -full of fine ice, add half 
a tablespoonful fine sugar, a little water, one jig- 
ger of brandy, a piece twisted lemon-peel; mix 
well with shaker, strain into sour-glass. Serve. 

Gin Toddy (Cold). 

Prepare in the same manner as Cold Brandy 
Toddy, substituting gin for brandy. 

Gin Toddy (Soft). 

Mix same as Soft Brandy Toddy, substituting 
gin for brandy. 

Kentucky Toddy. 

Dissolve one lump of sugar with a little water 
in a Briggs House glass, add one lump of ice about 
the size of an egg, one piece twisted lemon peel, 
one jigger Bourbon whiskey; mix with small 
barspoon, leave the spoon in the glass, grate a lit- 
tle nutmeg on top, and serve. 

Southern Toddy. 

Prepare this the same as Kentucky Toddy, 
which it is, but is called for by some by the above 
name. 



108 



MODERN AMERICAN DRINKS. 



Whiskey Toddy (Cold). 

Prepare the same as Cold Brandy Toddy, substi- 
tuting whiskey for brandy. 

Tom and Jerry Mixture. 

Take the whites of any quantity of eggs and 
beat to a stiff froth. Add one heaping table- 
spoonful of fine sugar for each egg. Beat the 
yolks of the eggs separately: mix together, adding 
a pinch of bicarbonate of soda, and beat to a stiff 
batter. , Stir frequently so as to prevent the sugar 
from settling in the bottom of Tom and Jerry 
bowl. 

How to Serve Tom and Jerry. 

Put two tablespoonfuls of the above mixture into 
a Tom and Jerry mug: add half a jigger brandy 
and half a jigger rum, fill with boiling hot water 
or hot milk; mix well with a spoon, grate nut- 
meg on top and serve. 

Tom and Jerry (Cold). 

Serve same as above, using cold water or milk 
in place of hot. 

Velvet. 

Put a good-sized piece of ice into a glass pitcher, 
pour in at the same time one cold bottle Guinness' 



MODERN AMERICAN DRINKS. 109 



stout and a cold pint of champagne; stir, and 
serve in champagne glasses. 

Vermouth and Bitters. 

Serve in the same manner as Sherry and Bitters, 
substituting vermouth for sherry. 

Raspberry Vinegar. 

Put four quarts of red raspberries and five pints 
of white vinegar into a jar, let them stand for five 
days, then strain through a fine sieve, add one 
pound of cut-loaf sugar, boil for twenty minutes, 
stirring well; when cold, bottle, cork, and keep in a 
cool place. 

Wassail Bowl. 

Bake two choice apples, cut them into quarters, 
place them in the bottom of a punch-bowl, add two 
tablespoonfuls of fine sugar, one tablespoonful of 
allspice, the juice and peel of one lemon, one quart 
of hot ale, and one pint of warm sherry ; mix well 
and serve hot. 

White Plush. 

In a mixing-glass half-full of fine ice put one 
jigger Tom gin, one pony maraschino, fill up with 
fresh cream or milk; shake until very cold and 
frothy, then strain. 



110 MODERN AMERICAN DRINKS. 



Widow's Kiss. 

A mixing-glass half-full fine ice, two dashes 
Angostura bitters, one-half a pony yellow char- 
treuse, one-half a pony benedictine, one pony of 
apple brandy; shake well, strain into a fancy 
cocktail-glass, and serve. 



FROZEN BEVERAGES, 

SUCH AS 

WATER IOES, SHERBETS, AND 
FROZEN PUNCHES. 



Certain distinctions have been made in water 
ices. The varieties made with fruit juice, water, 
and sugar only are called water ices. Those with 
the addition of the whites of eggs are called sher- 
bets. 

Sherbets which are of a smooth, fine texture, 
but only half frozen, are sometimes called sorbets. 

Water ices only half frozen, without stirring, 
and having a rough, icy texture, are called gran- 
ites. 

Frozen punches are made by adding liquor to 
the ices either before or after freezing. 

Lemon Ice. 

To one pound and a quarter of fine sugar add 
three pints of water, the juice of ten lemons. Boil 

111 



112 



MODERN AMERICAN DRINKS. 



the sugar and water together twenty-five minutes, 
then add the lemon-juice; mix, strain, and freeze. 

Orange Ice. 

Three pints of water, one pound of sugar, five 
or six sweet oranges, according to size, the juice 
of one lemon. Make a hot, thick syrup of sugar 
and very little water. Peel half the oranges, 
divide them each in twelve or more parts by natu- 
ral divisions, and drop the pieces of oranges in the 
boiling syrup. Grate the yellow part of the skin 
of the other three oranges in a bowl. Squeeze in 
the juice of the other oranges, add the syrup from 
the scalded orange slices, add water and lemon- 
juice to this syrup; mix, strain, and freeze; when 
half -finished stir in the sugared fruit. 

Pineapple Water Ice. 

Cut a ripe medium-sized pineapple in pieces, put 
in a jar or small tub and crush well; then put 
through a strainer; add to the juice obtained three 
quarts water and three pounds of fine sugar ; mix 
and freeze. 

Strawberry Water Ice. 

Place the berries in a kettle over the fire; to each 
quart of berries add a full quart of water, and boil ; 
then strain through fine sieve or cheesecloth. 



MODERN AMERICAN DRINKS. 113 



Add one pound of sugar to each quart of juice ob- 
tained ; allow it to cool, then freeze. 

Raspberry Water Ice. 

Is made in the same manner as strawberry, sub- 
stituting raspberries. 

Water Ice. 

Three oranges, three lemons, and two pounds of 
sugar are to be used for each half-gallon of water. 
Cut the fruit into quarters, leaving the peels on, 
mash or crush well in a jar or tub; squeeze 
through a strainer; mix the juice obtained with 
the water and sugar thoroughly, then freeze. 

Bonanza Punch. 

Five quarts of water, four arid a half pounds of 
fine sugar, the juice of twelve lemons and three 
oranges, one can pineapple, one-half pint of Tom 
gin and one pint of Rhine wine. Grate the rinds 
of three lemons and two oranges into a bowl, add- 
ing the juice of all. Put two quarts of water, 
two pounds of fine sugar, and the juice of pine- 
apple on the fire and make a hot syrup of it. Pour 
this on the grated rinds and juice to draw flavor. 
Chop the pineapple very fine, and add to the 
mixture. Mix and strain all into freezer, add 
remainder of sugar, water; add gin and wine, and 
freeze. 

8 



114 MODERN AMERICAN DRINKS. 



Kirsch Punch. 

Mix two quarts water, three pounds sugar, the 
juice of four lemons and one pint Kirschwasser. 
Put in freezer. When nearly frozen, whip eight 
whites of eggs firm ; mix in and freeze again. 

Egg-Nogg Frappe. 

Beat two eggs until light and creamy, add two 
tablespoonfuls fine sugar, beat again, then add half 
a jigger St. Croix rum and half a jigger brandy, 
one pint cream or rich milk ; mix well and freeze. 

Grape Sherbet. 

Place two pounds of washed Concord grapes in 
a bowl and mash them thoroughly, squeeze out all 
the juice through a cheesecloth or a fine sieve; 
add an equal amount of cold water, the juice of 
two lemons, use sugar enough to sweeten, and 
freeze. 

Tea Punch Frappe. 

Prepare one quart of tea, sweeten to taste, strain, 
and when cold add. the juice of one lemon, one 
jigger of Jamaica rum, and one jigger of brandy; 
mix and freeze until mushy. 

Lemon Sherbet. 

Use two quarts boiling water, eight lemons, the 
white of an egg, one quart sugar. Spread part of 



MODERN AMERICAN DRINKS. 115 

the sugar on a board, and after wiping the lemons 
with a damp cloth roll them in the sugar to ex- 
tract the oil; then cut in halves, remove the 
seeds and squeeze out the juice. Boil all the sugar 
and water until clear. Remove the scum as it 
rises. Add the lemon-juice to the syrup, strain 
it and pour gradually on to the beaten white of an 
egg ; mix and freeze. 

Lemon Ginger Sherbet. 

Use one quart boiling water, one pint sugar, four 
lemons and four ounces of candied ginger cut in 
fine pieces. Shave off the peel from two lemons 
in thin parings; be careful not to get any of the 
lighter colored rind below the cells. Put the par- 
ings into a bowl, add the boiling water, and let it 
stand ten minutes, closely covered. Cut the 
lemons in halves, squeeze out the juice and steep 
the finely cut ginger into it; then add all the 
sugar to the water. When cold strain and freeze. 

Pomegranate Sherbet. 

Peel one dozen blood oranges, cut them in halves 
across the sections, remove the seeds and squeeze 
out the juice with a lemon squeezer. Add one 
pint of fine sugar and one quart water. Mix until 
the sugar is dissolved, then strain and freeze. 



116 MODERN AMERICAN DRINKS. 



Punch, a la Vatican. 

Prepare a pineapple sherbet made tart with 
lemon-juice. Peel the lemons before squeezing so 
as not to get any of the oil of the rind into the 
juice. Mix the strained juice with the sherbet 
and freeze. Just before the punch is to be served 
add and mix into it one-half pint of old Jamaica 
rum and one pint of champagne for every two 
quarts of the sherbet. 

Raspberry Sherbet. 

Mash enough berries to make one pint of juice, 
add one pint of fine sugar, the juice of one lemon, 
and one pint boiling water ; when the sugar is dis- 
solved, strain the mixture through a cheesecloth or 
fine sieve and freeze. 

Shaddock, or Grape Fruit Sherbet. 

Soak one tablespoonful gelatin in a little cold 
water; take one pint of water and one pint fine 
sugar, boil for five minutes. Dissolve the soaked 
gelatin in the boiling syrup. Divide six shad- 
docks in halves across the sections, remove the 
seeds, and scoop out the pulp with a teaspoon. 
Leave all the membranous walls of the sections in 
the peel. Add the pulp to the cold syrup. Mix 
and freeze until mushy or hard, as preferred. 



MODERN AMERICAN DRINKS. 117 



Strawberry Sherbet. 

Prepare same as raspberry sherbet, using straw- 
berries in place of raspberries. 

Macedoine No. 1. 

One-half pint currant juice, one-half pint rasp- 
berry juice. Use as much water as fruit juice; 
make the mixture very sweet with fine sugar and 
freeze. 

Macedoine No. 2. 

One-half pint strawberry juice, one-half pint 
cherry and one-half pint currant juice; sweeten 
and freeze. 

Macedoine No. 3. 

One pint orange juice, one pint pineapple, and 
one-half pint lemon juice ; sweeten and freeze same 
as Macedoine No. 1. 

Macedoine No. 4. 

One pint plum and one pint grape juice; sweeten 
and freeze same as the other Macedoines. 

Orange Sherbet No. 1. 

Boil three pints of water and one and a half pints 
fine sugar together for twenty minutes. Add the 
juice of twenty oranges and one lemon ; mix well, 
strain, and freeze. 



118 



MODERN AMERICAN DRINKS. 



Orange Sherbet No. 2. 

Use one pint cold water, one pint strained orange 
juice, one-half pint fine sugar, one tablespoonful 
gelatin, and one-quarter of a pint boiling water. 
Soak the gelatin in one-quarter of a pint of the cold 
water for ten minutes. Put the sugar and re- 
mainder of water into a bowl, add the orange 
juice. Dissolve the gelatin in the boiling water 
and add it to the mixture; stir well, strain, and 
freeze. 

Pine Apple Sherbet. 

A pint and a half canned, or one large ripe pine- 
apple, a pint of fine sugar, a pint of water, one 
tablespoonful gelatin. Soak the gelatin one hour 
in cold water. Cut the hearts and eyes from the 
fruit, chop it fine, add the sugar and juice of fruit. 
Have half of the water hot, and dissolve the gela- 
tin in it, stir this and the cold water into the 
chopped pineapple and freeze. 

Roman Punch. 

Mix three pounds of fine sugar, three quarts 
water, the juice of eight lemons, one-fourth pint 
brandy, one-fourth pint Jamaica rum, one pony 
curagoa; straiu, mix in the beaten whites of eight 
eggs, and freeze. 



MODERN AMERICAN DRINKS. 119 



Russian Punch. 

Squeeze the juice of eight lemons into a bowl, 
add three quarts water and three pounds of fine 
sugar, mix and strain into freezer; add half a pint 
allash, a quarter of a pint orange brandy, and the 
whites of six eggs well beaten ; stir and freeze. 

Blackberry Sherbet. 

One quart of ripe berries or enough to make one 
pint of juice, one pint of fine sugar, the juice of 
one lemon. Mash the berries, add the sugar, and 
after the sugar is dissolved add the water and 
lemon-juice. Press through a fine cheesecloth or 
sieve, and freeze. 

Cherry Sherbet. 

One pound of fine sugar, one pint fruit juice, 
one pint boiling water. Mash the cherries and 
strain out the juice. Boil the sugar and water 
five minutes, remove the scum, and strain through 
a fine cheesecloth or sieve ; when cool add the fruit 
juice and freeze. 

Currant Sherbet No. 1. 

Prepare same as Cherry Sherbet, using one pint 
of currant juice in place of cherry. 



130 MODERN" AMERICAN DRINKS. 

Currant Sherbet No. 2. 

One pint sugar, one quart of water, one pint of 
currant juice, the juice of one lemon. Boil the 
water and sugar together half an hour. Add the 
currant and lemon juice to the syrup. Let this 
cool and freeze. 

Cafe Royal Frappe. 

To two quarts clear strong coffee add half a pint 
cognac, sweeten to taste, put in freezer, and freeze 
until mushv. 



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NAPOLEON, LOVER w> HUSBAND 

By Frederic Masson 



TRANSLATED FROM THE 14™ FRENCH EDITION 
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IF there is any figure in the world's history that the present age 
might suppose that it knew, Napoleon Bonaparte would be 
taken as pre-eminently the best known. To say nothing of 
his own personal memoirs and his mountain of correspondence 
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